I love Chicken Pot Pie, but I dont like the prepackaged frozen Pot Pies with the rubbery chicken. Here's my solution for a very tasty, & quickly prepared pot pie. ... This is a recipe I've had forever, but I have tweaked it many times over the years.
Preheat oven to 350 deg. Separate pie crusts and set 2 aside for topping. You will put mixture in two of the crusts and use the other two crusts to cover the pies.
Meanwhile, in a large bowl, empty cans of chicken Al a King, and gently (but thoroughly) mix with well drained Veg-All. Then, put 1/2 of the mixture in one pie crust, and the other 1/2 of the mixture in the other pie crust. Next, put 1/2 bag Velveeta over each of the two full pie pans. Finally, gently remove the 2 empty unused crusts from their pans and carefully place over top of the full pies. Crimp the edges all the way around both pies and cut a ventilation slit in each pie.
Place both pies in the preheated oven for 35-40 mins or until crust is appropriately browned, according to your own personal preference.
Cut recipe in half if you'd like to make less, but it's great to make extra, because it heats up REALLY well in the microwave for lunch the next day! It is good with pepper once you've plated it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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