Chicken Pot Pie I

Chicken Pot Pie I

293

"Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills."

Ingredients

{{adjustedServings}} servings 463 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 920 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

293
  1. 348 Ratings

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I love this recipe! I used a bag frozen mixed veggies instead of canned and added some Mrs. Dash Original Blend for seasoning. It makes enough for two casseroles. I usually cook the crust for...

Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the fridge. I started with the refridgerated pie crusts, not the frozen, and cooked the bottom crust in m...

After reading reviews I revised the recipe a little and it turned out wonderful. My family loved it and we will definately make it again. Add frozen green beans, carrots, peas, diced new potat...