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Chicken Pot-pie

 
102

From the kitchen of Brian Evans

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

45

min

 

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.

 

* not incl. in nutrient facts

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Comments

how is this low sodium. Canned soup are very high in sodium. This seems unreal.

over 1 year ago

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?

 

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