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Easy Chicken Pot Pie.
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 (15 ounce) cans mixed vegetables, drained
- 1 recipe pastry for a 9 inch double crust pie
Directions
Step 1
Boil or steam the chicken breasts until done. Dice.
Step 2
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Step 3
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 246 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat3g | 15% |
| Cholesterol34mg | 11% |
| Sodium627mg | 27% |
| Total Carbohydrate21g | 7% |
| Dietary Fiber5g | 17% |
| Total Sugars0g | |
| Protein15g | |
| Vitamin C4mg | 20% |
| Calcium35mg | 3% |
| Iron2mg | 12% |
| Potassium252mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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