Place bottom crust in a pie pan. Set aside. Saute onion and celery in butter until tender. Add frozen vegetables, chicken breast and soup. Salt and Pepper to taste. Pour mixture into pie crust. Top with 2nd crust. Poke holes in crust. Place pan on cookie sheet that is covered with foil. Bake at 400 for one hour. Cover edge of crust with a pie shield or foil during last 15 minutes of cooking. When done, let set for 15 minutes before cutting.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 280 (64%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 4g|
|Cholesterol 67.5mg||21 %|
|Sodium 1296mg||45 %|
|Potassium 111.4mg||3 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 24.3g|
|Protein 12.7g||18 %|
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Calories per serving: 435
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