Double Crust Chicken Pot Pie Recipe
Servings: 10
Ingredients
- 2 (9") refrigerated pie crusts
- 1 (6 3/4 ounce.) can boneless chicken in broth, undrained & minced
- 1 (16 ounce.) can mixed vegetables, liquid removed
- 1 (10 3/4 ounce.) can cream of chicken soup, undiluted
- 1/4 teaspoon pepper
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon 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 137g | |
| Recipe makes 10 servings | |
| Calories 272 | |
| Calories from Fat 131 | 48% |
| Total Fat 14.56g | 18% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 514mg | 21% |
| Potassium 136mg | 4% |
| Total Carbs 29.25g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.17g | 0% |
| Protein 5.95g | 10% |
