This is a very easy and fast pot pie....most of the ingredients can be found in your pantry.
Preheat oven to 425 degrees. Grease and line a 10" pie pan with one of the thawed pie crusts. Fill with potatoes, carrots, chicken and peas and set aside. Heat the can of cream of chicken soup and 1/3 cup of milk of over medium high heat until milk is blended into the soup concentrate. Pour this mixture over the ingredients in the pie pan. Salt and pepper. Cover with over pie crust, pinch at the edge of the pie pan and make vents with a knife. Paint top of pot pie with melted butter for a golden crust. Bake at 425 degrees for 45 minutes. Let sit for 5 minutes before serving.
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 500 | ||
Calories from Fat: 215 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 39.8mg | 12 % | |
Sodium 755.4mg | 26 % | |
Potassium 409.1mg | 11 % | |
Total Carbohydrate 50.2g | 15 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 46.8g | ||
Protein 21.2g | 30 % | |
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: 500
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