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Ingredients
- 2 cans cream of chicken soup
- 1/2 c. broth
- 2 cans Veg-All, liquid removed (I used only 1 but if you want to make a big pie, you can use 2)
- 4 c. diced chicken
- 1 box Pillsbury pie crust mix (this is found in the dairy case at the grocery, contains 2 crusts)
Directions
- Mix ingredients together and pour into pie crust. Bake for 1 hour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1602g | |
| Calories 2960 | |
| Calories from Fat 1718 | 58% |
| Total Fat 190.68g | 238% |
| Saturated Fat 59.61g | 238% |
| Trans Fat 0.0g | |
| Cholesterol 531mg | 177% |
| Sodium 5774mg | 241% |
| Potassium 1747mg | 50% |
| Total Carbs 160.77g | 43% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.29g | 2% |
| Protein 142.38g | 228% |
