Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Remember this recipe next time you make chicken, and remember to make extra chicken—it's great for using up leftovers.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 1 Hy-Vee refrigerated pie crust | ||
| 1 Hy-Vee large egg, beaten |
Things To Grab
Directions
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.