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Name: Easy and delicious chicken pot pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 1 Small Pre-roasted chicken from the market Peeled from bone; 2 cans Campbell's cream of chicken; 1 small stalk Celery Chopped; 1 Small bag Carrots Peeled and chopped; 1 Small can Chicken broth; 1 Pack Mushrooms (optional); 1 medium Onion of your choice Chopped; 1 Box Pre-made Pillsbury pie crust

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INGREDIENTS

1 Small Pre-roasted chicken from the market ; Peeled from bone
2 cans Campbell's cream of chicken
1 small stalk Celery ; Chopped
1 Small bag Carrots ; Peeled and chopped
1 Small can Chicken broth
1 Pack Mushrooms (optional)
1 medium Onion of your choice ; Chopped
1 Box Pre-made Pillsbury pie crust

Servings

INSTRUCTIONS

Pre-heat oven at 350 degrees. Lay 1 pie crust in the bottom of the pie plate. Peel carrots and chop in small circles place in small sauce pan with chopped celery in water (enough water that covers all the veggies) boiled veggies until they are starting to softened. While veggies are cooking Peel chicken into small chunks off the bone ( I love purchasing a small roasted chicken at my local grocery store because its already warm pre-roasted I buy the chicken the day of making the recipe. The meat is so moist, fall off the bone ready , seasoned, and ready to use and its one less step to do.) place chicken in pie plate. Chop medium onion add in pie plate w/chicken. Open both cream of chicken soups into a separate microwaveable bowl with 1 can of chicken broth mix then microwave for about 1 minute until the soups cooked and mixed together. Add soup mixed to the pie plate. When veggies are done and soft drain water and add veggies to pie plate w/mushrooms add salt and pepper to your likening stir ingredients together and add the 2nd pie crust on top of pie squeeze and close bottom pie crust and top pie crust together around the edging of the potpie, then slice 3 small holes on the top of the pie crust. Place in oven for about 30mins or until the crust is golden. Remove from oven lets sit for 5 minutes until cooled a bit and serve.

NOTES

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Easy and delicious chicken pot pie

1 Small Pre-roasted chicken from the market Peeled from bone
2 cans Campbell's cream of chicken
1 small stalk Celery Chopped
1 Small bag Carrots Peeled and chopped
1 Small can Chicken broth
1 Pack Mushrooms (optional)
1 medium Onion of your choice Chopped
1 Box Pre-made Pillsbury pie crust

Pre-heat oven at 350 degrees. Lay 1 pie crust in the bottom of the pie plate. Peel carrots and chop in small circles place in small sauce pan with chopped celery in water (enough water that covers all the veggies) boiled veggies until they are starting to softened. While veggies are cooking Peel chicken into small chunks off the  bone ( I love purchasing a small roasted chicken at my local grocery store because its already warm pre-roasted I buy the chicken the day of making the recipe. The meat is so moist, fall off the bone ready , seasoned, and ready to use and its one less step to do.)  place chicken in pie plate. Chop medium onion add in pie plate  w/chicken. Open both cream of chicken soups into a separate microwaveable bowl with 1 can of chicken broth mix then  microwave for about 1 minute until the soups cooked and mixed together. Add soup mixed to the pie plate. When veggies are done and soft drain water and add veggies to pie plate  w/mushrooms add salt and pepper to your likening stir ingredients together and add the 2nd pie crust on top of pie squeeze and close bottom pie crust and top pie crust together around the edging of the potpie, then slice 3 small holes on the top of the pie crust. Place in oven for about 30mins or until the crust is golden. Remove from oven lets sit for 5 minutes until cooled a bit and serve.

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Nutrition

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Serving Size: 1 Serving (855g)
Recipe Makes: 4 Servings

Calories: 1047
Calories from Fat: 431 (41%)

Amt Per Serving		% DV

	Total Fat 47.9g	64 %
	Saturated Fat 13.5g	68 %
	Monounsaturated Fat 17g
	Polyunsanturated Fat 7.5g
Cholesterol 265.1mg		82 %
Sodium 1886.1mg		65 %
Potassium 1424.4mg		37 %
Total Carbohydrate 53.3g		16 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 46g
Protein 96.4g		138 %
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: 1047

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