Add together the cooked and cubed chicken, and the two cans of soup (no water). Cook the mixed vegetables until almost tender. Drain the veggies and add to the soup and chicken mixture. Pour into one of the frozen pie shells. Turn over the other pie shell and fit it over the top of the pie. Remove the pan from the top pie shell, and pinch the edges of the top and bottom shells together if possible. Make a slit in the middle of the pie with a knife, and place into a preheated 400 degree oven for 45 minutes.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 6|
|Calories from Fat: 63 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 42.4mg||13 %|
|Sodium 739.4mg||25 %|
|Potassium 358.6mg||9 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 14.3g|
|Protein 18.5g||26 %|
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Calories per serving: 204
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