-Boil 2-4 chickens breasts still on the bone with chicken bouillon cube for 30 minutes until it starts to fall off the bone
-Drain chicken, pick the meat off the bones, and chop into small pieces
-Heat 1 bag of mixed frozen vegetables on stove in 1 can cream of cream of chicken and water filled in emptied can to rinse the rest of the cream of chicken into the mixture
-After cooking long grain wild rice, add to pot of cream of chicken, water, and mixed veggies with plenty of black pepper
-Use Pam to cover bottom of pie pan before laying first crust
-Put the entire pot's contents into pie shell and cover with the top pie crust
-Pinch edges to seal and use knife to cut slits into crust (preferably in the shapes of chicken's feet)
-Bake at 350 degrees for 40-50 minutes until crust is golden brown
-Let cool for several minutes and serve
If you have the time and will power, substitute fresh mixed vegetables for frozen and homemade crust for store bought for a fresher and healthier chicken pot pie.
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|Serving Size: 1 Serving (154g)
|Recipe Makes: 8 Servings
|Calories from Fat: 157 (38%)
|Amt Per Serving
|Total Fat 17.4g
|Saturated Fat 6.2g
|Monounsaturated Fat 6.8g
|Polyunsanturated Fat 2.6g
|Total Carbohydrate 51.7g
|Dietary Fiber 2.9g
|Sugars, other 48.8g
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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: 415
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