Chicken Pot Pie

Chicken Pot Pie

Ready in 45 minutes
3 review(s) averaging 2.3. 33% would make again

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This is a classic recipe perfect as the weather gets colder.


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1 15-oz package refrigerated pie crust; (2 crusts)
1 10.5-oz can Campbell's® Chicken Gravy
3 cups vegetables *; cooked cut-up
2 4.5-oz cans Swanson® Premium White Chunk Chicken; drained

Original recipe makes 6



* Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.

* Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.

* Bake at 400°F. for 45 minutes or until the crust is golden brown.

* *Use a combination of sliced carrots, peas and cubed potatoes.


Added on Award Medal

Chicken Pot Pie

Calories Per Serving: 430 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This isn't cooking its reheating!!!
Bradorge1 2 years ago

BBDiaz 3 years ago

[I posted this recipe.]
KaitCav 5 years ago

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