Semi Homemade, good dish for the oven on a busy night.
Preheat oven to 400 degrees. Cube chicken and cook on medium heat, once it is about halfway done add onions, celery and mushrooms. In a separate pot, boil your potatoes with a dash of salt. Add concentrated stock to chicken and stir, add cream of chicken along with water to thin out mixture. Once potatoes are tender, strain and add to chicken. The last ingredient to add is the mixed vegetables, I throw mine in frozen because they cook in the oven. Stir chicken/veggie mix, salt & pepper to taste.
Press pie dough firmly into dish, I use 2 pie crusts to cover bottom, (I used a metal 8x12 ) Cover all sides and add chicken/veggie mix to dish. Open second package of Ready Made Pie crusts and cut into strips, position strips from side to side, repeat on opposite side. Pop in oven for 25 minutes,
Cream of Chicken can be subbed for Cream of Mushroom or Celery, and vegetable stock can be used instead of chicken for a meatless pie.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 269 | ||
Calories from Fat: 34 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 93mg | 29 % | |
Sodium 318mg | 11 % | |
Potassium 749.4mg | 20 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 15.7g | ||
Protein 39.4g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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