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Last Minute Chicken Pot Pie

Last Minute Chicken Pot Pie Recipe
Prep/Cook Time: 50 Minutes
Servings: 8
Average Rating: Star Star Star Star Star

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2 cups diced
1 package refrigerated pie crusts (2 pie crusts)
3 cups thawed frozen or canned vegetable blend *such as carrots, peas, green beans, onions, celery)
2 cans cream of chicken soup
1/4 cup milk
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper


  1. Preheat oven to 400° F.  Fit one pie crust into bottom of a large pie pan.  
  2. Combine chicken, vegetables, soup, milk and seasonings.
  3. Spoon chicken mixture into pie pan.  Top with second crust, seal edges and cut steam vents in top.
  4. Bake in preheated oven for 45 minutes or until golden. Cover edges of crust with foil after the first 15-20 minutes of baking.

  • Serving Size 232g

  • Servings Per Recipe 8

  • Amount Per Serving (* % of Daily Value)

  • Calories 460

  • Total Fat 26g (40%)

  • Saturated Fat 9g (45%)

  • Trans Fat 0g

  • Cholesterol 40mg (13%)

  • Sodium 1030mg (43%)

  • Total Carbohydrate 42g (0%)

  • Dietary Fiber 2g

  • Sugars 0g

  • Protein 13g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Carol Farnsworth - Greenwood, IN 11/11/2010 12:07:32 AM
Very down home taste with that "comfort food" appeal. Chicken Pot Pie is a no fail all in one dish that the whole family will enjoy and this recipe, other than the chicken, calls for things that you usually have on hand in the pantry so it was a cinch to prepare. The Perdue Rotisserie Chicken was the so tender and gave such an authentic flavor to the dish. The only thing that I found was it needed to rest a few minutes after coming out of the oven so that it had time to thicken some prior to cutting.

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