Double Crust Chicken Pot Pie Recipe
Servings: 6
Ingredients
- 2 refrigerated pie crusts
Directions
- Mix: 1 (16 ounce.) can mixed vegetables, liquid removed 1 (10 3/4 ounce.) can cream of chicken soup, undiluted 1/2 teaspoon celery flakes 1/4 teaspoon pepper 1/4 teaspoon poultry seasoning
- Mix and pour into unbaked pie shell, top with other pie shell and cut slits in top. Bake at 400 degrees for 45 to 50 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 340 | |
| Calories from Fat 175 | 51% |
| Total Fat 19.43g | 24% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 312mg | 13% |
| Potassium 56mg | 2% |
| Total Carbs 39.01g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.0g | 0% |
| Protein 2.27g | 4% |
