Quick-as-a-Wink Chicken Pot Pie

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Main Dish
Quick-as-a-Wink Chicken Pot Pie

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4.11 out of 5 stars
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9 ratings

Recipe Data

6
Servings
10min
Prep
1hr5min
Total

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    Description

    Remember this recipe next time you make chicken, and remember to make extra chicken—it's great for using up leftovers. 

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(10.5 oz) can Hy-Vee Healthy Request cream of mushroom soup
    ¼ c.Hy-Vee skim milk
    ¼ tsp.freshly ground Hy-Vee black pepper
    2 c.chopped cooked chicken breast
    ½ c.chopped carrots
    ½ c.Hy-Vee frozen peas
    1Hy-Vee refrigerated pie crust
    1Hy-Vee large egg, beaten

    Things To Grab

      Directions

      1. Preheat oven to 375 degrees.
      2. Stir together cream of mushroom soup, milk and pepper in a large bowl. Fold in chicken breast, carrots and peas. Pour into a 9-inch pie plate.
      3. Lay pie crust on top of pie plate. Crimp edges of dough over edge of pie plate, pressing down to make it stick. Cut 3 slits in crust to vent and brush with beaten egg. Place on a baking sheet.
      4. Bake for 45 minutes or until crust is golden brown. Let stand for 10 minutes before serving.

      Nutrition facts

      Servings

      280 Calories per serving

      Amounts Per Serving

      • Total Fat: 12g
      • Cholesterol: 65mg
      • Sodium: 440mg
      • Total Carbohydrates: 25g
      • Protein: 18g

      Daily Values

      0%
      Vitamin A 35%
      0%
      Vitamin C 2%
      0%
      Iron 8%
      0%
      Calcium 6%

      Recipe Source:

      Hy! Magazine.