Delicious, tender chicken pot pie...a true comfort food that's easy to prepare.
Place one refrigerated pie crust into a 9" pie plate according to package directions; do not bake. Combine remaining ingredients together and spoon into pie crust. Place second crust on top, fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45 to 50 minutes. Let stand 10 minutes before serving.
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Serving Size: 1 Serving (596g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 172 | ||
Calories from Fat: 40 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 99.2mg | 31 % | |
Sodium 115.3mg | 4 % | |
Potassium 348.6mg | 9 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 30.4g | 43 % | |
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: 172
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