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Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2- 10 1/4 oz cans cream of potato soup; 15 oz can Veg-All Mixed Vegetables drained; 1 1/2 cups Chicken cooked and diced; 1/2 cup Milk; 1/2 tsp Thyme; black pepper to taste; 1 package regiferated pie crust 2- 9" crusts; 1 Egg slightly beaten (optional)

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INGREDIENTS

2- 10 1/4 oz cans cream of potato soup
15 oz can Veg-All Mixed Vegetables ; drained
1 1/2 cups Chicken ; cooked and diced
1/2 cup Milk
1/2 tsp Thyme
black pepper ; to taste
1 package regiferated pie crust ; 2- 9" crusts
1 Egg ; slightly beaten (optional)

Servings

INSTRUCTIONS

Preheat oven to 375 degrees and prepare crust according to directions on package.

Combine first 6 ingredients.

Fit bottom crust into a 9" pie plate & fill with chicken/vegetable mixture. Cover with top crust & crimp edges to seal.

Bake for 40 minutes.

Cool 10 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (456g)
Recipe Makes: 1 Servings

Calories: 795
Calories from Fat: 491 (62%)

Amt Per Serving		% DV

	Total Fat 54.5g	73 %
	Saturated Fat 16.7g	84 %
	Monounsaturated Fat 21.9g
	Polyunsanturated Fat 11.1g
Cholesterol 264mg		81 %
Sodium 283.3mg		10 %
Potassium 807.7mg		21 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.5g
Protein 66.4g		95 %
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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Calories per serving: 795

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