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Nutrition Facts
Serving Size 1 (318g) Recipe makes 4 servings
Calories 581
Calories from Fat 295		(50%)
Amount Per Serving		%DV
	Total Fat 32.9g	50%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 14.6g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.1g
Cholesterol 60mg		20%
Sodium 1073mg		44%
Potassium 579mg		16%
Total Carbohydrate 45.5g		15%
	Dietary Fiber 3.6g	14%
	Sugars 5.5g
Protein 24.8g		49%
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Super Easy (And Inexpensive) Chicken Pot Pie

Recipe #346678 | 45 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Drensie
Jan 5, 2009

This is a GREAT go to meal for our family. We usually have the items on hand and it is so easy to make. The whole family loves it and it is wonderful on a cold weather night after work. It's also a great way to get your teenager to eat extra veggies.

SERVES 4 , 1 Pot Pie (change servings and units)

Ingredients

2 pie crusts (frozen or refrigerated)
1 (14 ounce) can Veg-All
1 (10 ounce) can cream of chicken soup
1 (12 ounce) can chicken breasts
salt
pepper

Directions

1
Preheat oven to 350 degrees.
2
Mix together Veg-All, Soup and Chicken in large bowl. Season with salt and pepper.
3
Spoon into frozen pie crust and top with second pie crust.
4
Bake at 350 for 35 minutes or until top crust is brown. All ingredients are already cooked.

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Featured Reviews for This Recipe

From: Gooshbaby

On Oct 29, 2009

This was extremely easy to make. need some seasoning so next time i'll add some chicken boillian. I used veg. steamers & some already cooked chicken that I had in the freezer so all I had to do was throw everything in the pie crusts. I'd make it again. I also like to add chix cubes and garlic to give it more flavor.

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