Double Crust Chicken Pot Pie Recipe

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0 votes | 2397 views
Servings: 10

Ingredients

Cost per serving $0.66 view details
  • 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

  1. 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%
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