Chicken Pot Pie I

Name: Chicken Pot Pie I
Yield: 8
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

👥 8 servings 👁️ 5 views

Chicken Pot Pie I is an easy dinner. Made with 4 skinless, boneless chicken breast halves, 1 (10.75 ounce) can condensed cream of chicken soup, 2 (15 ounce) cans mixed vegetables, drained and 1 recipe pastry for a 9 inch double crust pie, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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🔗 Recipe adapted from AllRecipes

#Pot Pie #Dinner

📊 At a Glance

Serves 8

Difficulty Easy

🛒 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

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 246

% Daily Value*

Total Fat 11.1g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 627mg 27%

Total Carbohydrate 20.5g 7%

Dietary Fiber 4.8g 17%

Total Sugars 0.2g

Protein 15.2g 30%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Boil or steam the chicken breasts until done.

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.

Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.