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Chicken Pot Pie  (Not yet rated)

An easy and quick chicken pot pie with cheese and vegetables..

Cal: 590 Fat: 34g Carbs: 46g Protein: 24g Fiber: 4g
More Nutrition...

Original recipe serves 5
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 5)

  • 2 chicken breast halves ; cooked and chopped
  • 10 3/4 fluid ounces cream of chicken soup
  • 1 head broccoli ; chopped
  • 1 carrots ; peeled and chopped
  • 1/2 teaspoon salt
  • 1 cup cheddar cheese ; shredded
  • 2/3 cup milk
  • 1 pie crust, 9 inch, double
  • In My Kitchen

  • Directions

    Preheat an oven to 425F (220C).

    Add broccoli and carrots to a pot, and steam, covered for 3 minutes or until a bit tender but still firm.

    Combine the soup, cooked chicken, cheese, milk, salt, broccoli and carrots in a large bowl.

    Line a pie pan with one of the pie crusts.

    Spoon the soup mixture into the pie crust, and cover with the top crust.  Seal the edges and cut vents into the top.

    Bake in the preheated oven for 30 minutes, until the top turns a golden brown.

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