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Chicken Vegetable Pot Pie Recipe

Name: Chicken Vegetable Pot Pie
Ingredients: 2 cans cream potato soup; 1 (16 ounce.) can mixed vegetables, liquid removed; 2 c. cooked diced chicken; 1/2 c. lowfat milk; 1/4 teaspoon thyme; 1/4 teaspoon pepper; 2 9" frzn pie crusts, thawed; 1 egg, slightly beaten

by CookEatShare Cookbook

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Servings: 8

Ingredients

Cost per serving $1.10 view details

2 cans cream potato soup
1 (16 ounce.) can mixed vegetables, liquid removed
2 c. cooked diced chicken
1/2 c. lowfat milk
1/4 teaspoon thyme
1/4 teaspoon pepper
2 9" frzn pie crusts, thawed
1 egg, slightly beaten

Directions

Combine first 6 ingredients; spoon into 1 of the prepared pie crusts. Cover with top crust and crimp edges to seal. Makes 2 slits in the top crust and brush with beaten egg. Bake at 375 degrees for 40 min. Cold for 10 min.

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Amount Per Serving	%DV
Serving Size 220g
Recipe makes 8 servings
Calories 267
Calories from Fat 125	47%
Total Fat 13.98g	17%
Saturated Fat 4.54g	18%
Trans Fat 0.0g
Cholesterol 58mg	19%
Sodium 754mg	31%
Potassium 296mg	8%
Total Carbs 22.72g	6%
Dietary Fiber 3.2g	11%
Sugars 2.12g	1%
Protein 11.96g	19%

Chicken Vegetable Pot Pie Recipe

Ingredients