A hot hearty chicken pot pie that is easy to fix.
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 2 cups frozen mixed vegetables
- 2 boneless, skinless chicken breast halves, boiled
- 1 teaspoon dried thyme
- ½ (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of potato soup
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
Step 2
Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
Step 3
Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
Step 4
Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
Step 5
Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 346 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat5g | 25% |
Cholesterol24mg | 8% |
Sodium657mg | 29% |
Total Carbohydrate32g | 12% |
Dietary Fiber4g | 15% |
Total Sugars1g | |
Protein13g | |
Vitamin C4mg | 22% |
Calcium28mg | 2% |
Iron2mg | 13% |
Potassium184mg | 4% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this