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Fabulous Chicken Pot Pie

Recipe #270957 | 1¾ hours | 45 min prep | SERVES 6 -8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Sandy Bray Chef #675252

Tips:. For easier clean-up spray pan with a pan spray. Sprinkle shredded cheese of choice over top on the last 15 minutes of bake time. Boil chicken ahead of time and de-bone. Cooked chicken can be stored in refrigerator for 3 to 4 days. Or it can be frozen for 4 months.

Posted on: Dec 11, 2007

Print Recipe

Ingredients

  • 1 roasting chicken (boiled & de-boned)
  • 2 (29 ounce) cans of large cut vegetables, drained
  • 1 (7 ounce) can sliced mushroom (optional)
  • 1 cup chicken broth
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 onion, chopped
  • 1/4 cup melted margarine
  • 1 cup self rising flour
  • 1 cup milk

    • Directions

    1. 1
      Combine de-boned Chicken, Vegetables and Mushrooms into a large cake pan.
    2. 2
      In a mixing bowl mix together Broth, Soups, and chopped Onion till well incorporated.
    3. 3
      Pour over chicken and vegetable mixture. Stir till well incorporated.
    4. 4
      In a seperate mixing bowl combine melted margarine, flour and milk till lumps are gone. Pour evenly over chicken & vegetable mixture till top is covered.
    5. 5
      Bake at 350° for 1 hour or untill top is golden brown.

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    Nutrition Facts

    Serving Size 1 (484g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    vegetables

    Calories 748
    Calories from Fat 455 (60%)
    Amount Per Serving %DV
    Total Fat 50.6g 77%
    Saturated Fat 13.9g 69%
    Monounsaturated Fat 20.6g
    Polyunsaturated Fat 11.3g
    Trans Fat 0.0g
    Cholesterol 172mg 57%
    Sodium 1297mg 54%
    Potassium 643mg 18%
    Total Carbohydrate 26.3g 8%
    Dietary Fiber 0.8g 3%
    Sugars 1.9g
    Protein 44.6g 89%
    Vitamin A 788mcg 15%
    Vitamin B6 0.8mg 38%
    Vitamin B12 0.9mcg 14%
    Vitamin C 1mg 3%
    Vitamin E 2mcg 7%
    Calcium 162mg 16%
    Iron 4mg 24%

    detailed view...

    how is this calculated?

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