Potato And Chicken Creme Pie Recipe

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0 votes | 898 views
Servings: 8

Ingredients

Cost per serving $1.34 view details
  • 1 unbaked 9 in. pie crust (add in 1/8 teaspoon onion salt and garlic salt to flour)
  • 3 tbsp. butter
  • 1 sm. onion, diced
  • 1 or possibly 2 carrots, cooked and diced
  • 2 or possibly 3 med. russet potatoes, cooked and shredded
  • 2 green onion tops, minced
  • 1 1/2 c. dairy lowfat sour cream
  • 1 (10 1/2 ounce.) can condensed cream of chicken soup
  • 4 ounce. (1 c.) shredded sharp Cheddar cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3/4 c. minced cooked chicken or possibly turkey breast

Directions

  1. Heat oven to 425 degrees. Heat butter in small saucepan. Add in onion. Cook till tender. Add in carrots. Saute/fry one or possibly two min. Place potatoes in large bowl. Add in sauteed mix and onion tops.
  2. Combine lowfat sour cream and soup in small bowl. Add in to potato mix along with cheese, salt and pepper and chicken. Spoon into unbaked pie shell. Moisten pastry edge with water.
  3. Cover with top crust. Fold top crust under bottom crust and flute edges. Bake at 425 degrees for 20 to 25 min or possibly till crust is golden. Cut into wedges and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 206g
Recipe makes 8 servings
Calories 304  
Calories from Fat 189 62%
Total Fat 21.44g 27%
Saturated Fat 11.78g 47%
Trans Fat 0.02g  
Cholesterol 63mg 21%
Sodium 570mg 24%
Potassium 464mg 13%
Total Carbs 18.08g 5%
Dietary Fiber 1.4g 5%
Sugars 3.08g 2%
Protein 10.73g 17%
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