Double Crust Chicken Pot Pie Recipe
Servings: 4
Ingredients
- 2 x refrigerated pie crusts (9")
- 1 can boneless chicken in broth (6 3/4 ounce.)
- 1 can mixed vegetables liquid removed (16 ounce.)
- 1 can cream of chicken soup (10 3/4 ounce.) un
- 1/4 tsp pepper
- 1/4 tsp poultry seasoning
- 1/4 tsp celery flakes
Directions
- Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (don't bake). Combine chicken and remaining ingredients; spoon into pie crust. Moisten edges of pastry with water; place remaining crust on top.f Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50 min. Let stand 10 min before serving.
- Yield: One 9 inch pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 678 | |
| Calories from Fat 327 | 48% |
| Total Fat 36.38g | 45% |
| Saturated Fat 12.98g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1267mg | 53% |
| Potassium 330mg | 9% |
| Total Carbs 72.57g | 19% |
| Dietary Fiber 6.5g | 22% |
| Sugars 0.42g | 0% |
| Protein 14.78g | 24% |
