Chicken Pot Pie (Not yet rated)
Submitted by mook89
An easy and quick chicken pot pie with cheese and vegetables..
Cal: 590 Fat: 34g Carbs: 46g Protein: 24g Fiber: 4g
More Nutrition...
More Nutrition...
Original recipe serves 5
Directions
Preheat an oven to 425F (220C).
Add broccoli and carrots to a pot, and steam, covered for 3 minutes or until a bit tender but still firm.
Combine the soup, cooked chicken, cheese, milk, salt, broccoli and carrots in a large bowl.
Line a pie pan with one of the pie crusts.
Spoon the soup mixture into the pie crust, and cover with the top crust. Seal the edges and cut vents into the top.
Bake in the preheated oven for 30 minutes, until the top turns a golden brown.
Add broccoli and carrots to a pot, and steam, covered for 3 minutes or until a bit tender but still firm.
Combine the soup, cooked chicken, cheese, milk, salt, broccoli and carrots in a large bowl.
Line a pie pan with one of the pie crusts.
Spoon the soup mixture into the pie crust, and cover with the top crust. Seal the edges and cut vents into the top.
Bake in the preheated oven for 30 minutes, until the top turns a golden brown.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
29.5
--
15.2
16.8
52
20.2
48.9
40.3
Calories: 590.4
Total Sugars: 5.7g
Carb.: 45.7g
Fiber: 4.2g
Total Fats: 33.8g
Cholesterol: 60.5mg
Protein: 24.5g
Sodium: 966.8mg
*Data provided by USDA
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