Chicken Pot-pie
102
From the kitchen of Brian Evans
Ingredients
| 2 | each |
pie shells
|
* |
| 2 | cans |
soup, cream of potato
|
* |
| 1 | can |
mixed vegetables
|
* |
| 1 | pound |
meat
cooked, ( beef, chicken, turkey, etc.) |
* |
| ½ | cup |
milk
|
|
| ¼ | teaspoon |
thyme
|
* |
| ¼ | teaspoon |
black pepper
|
* |
Directions
In a bowl mix together the potato soup, vegetables, meat, milk, thyme and pepper.
Fill one pie shell with filling, place the second crust over the top, crimping the two close.
Cut about 4 slots in the crust top for steam vents, if you want a crisper crust glaze top with egg wash.
Place the pie pan on a cookie sheet to protect against possible overflow, and bake for 15 to 20 minutes, or until crust in golden brown.
Nutrition Facts
Serving Size 15g (0.5 oz)Amount per Serving
Calories 739% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 1mg
0%
Sodium 6mg
0%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
0%
Sugars g
Protein
1g
Vitamin A 1%
•
Vitamin C 0%
Calcium 2%
•
Iron 0%
* based on a 2,000 calorie diet
How is this calculated?
how is this low sodium. Canned soup are very high in sodium. This seems unreal.
over 1 year ago