Ingredients
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4 skinless, boneless chicken breast halves
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1 (10.5 ounce) can condensed cream of chicken soup
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2 (15 ounce) cans mixed vegetables, drained
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1 (14.1 ounce) package double-crust pie pastry, thawed
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Simmer chicken breasts in a large pot with water until no longer pink inside, about 15 minutes; dice chicken into bite-sized pieces.
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Meanwhile, line the bottom and sides of a 9-inch pie plate with one pie crust.
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Mix condensed soup, canned vegetables, and diced chicken together; pour mixture into pie shell, and cover with second crust. Crimp the edges, and make slits in the top crust.
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Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
![chicken pot pie in pie dish]()
Yoly
Cook’s Note
You can use rotisserie chicken to save even more time.
Nutrition Facts (per serving)
| 419 | Calories |
| 19g | Fat |
| 38g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 419 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 6g | 30% |
| Cholesterol 54mg | 18% |
| Sodium 570mg | 25% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 5g | 17% |
| Total Sugars 5g | |
| Protein 25g | 49% |
| Vitamin C 33mg | 37% |
| Calcium 60mg | 5% |
| Iron 3mg | 16% |
| Potassium 452mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
