This quick-fix pot pie can be whipped up in minutes and tastes like you spent hours in the kitchen. Cooked, diced chicken breasts are combined with condensed cream of chicken soup and mixed veggies. Pour into a prepared pie shell, cover with a round of pastry, and bake. Makes eight generous servings.
| Prep Time: | 10m |
| Cook Time: | 45m |
| Ready in: | 55m |
| Yield: | 8 servings |
| Ingredients | |
| 1 recipe pastry for a (10 inch) double crust pie 4 boneless chicken breast halves, cooked and diced 2 (10.75 ounce) cans condensed cream of chicken soup 3 (15 ounce) cans mixed vegetables, drained | |
- Preheat oven to 365 degrees F (185 degrees C). Fit bottom pastry into a 10 inch pie plate.
- In a large bowl, combine chicken, soup, and vegetables. Mix well and pour into crust. Cover with top pastry. Seal edges and cut steam vents in top.
- Bake in preheated oven for 45 minutes, until crust is golden brown.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 509 cal | Total Fat: | 27.3 g | Cholesterol: | 47 mg | |||
| Sodium: | 1274 mg | Carbohydrates: | 42.1 g | Fiber: | 8.2 g | |||
| Protein: | 22.8 g | |||||||
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