Directions:
- Lay pie crusts out of refrigerator while you mix the filling.
- Preheat oven to 400.
- Mix together in bowl: 1 can Veg-All (drained), 1/2 cup milk, 2 cans of Cream of Potato Soup, 1 large can of chicken and salt and pepper to taste.
- Unroll one pie crust and lay down in a 9x9 pan. Push corners down to make a flat bottom.
- Pour mixture into pie crust.
- Unroll second pie crust and cover mixture. Tuck over bottom crust on the edges of the pan.
- Use a knife to cut a few slices in the top of the chicken pot pie while cooking.
- Place in oven on top rack and cook for one hour. Take out and enjoy! Few ingredients, short prep time and delicious!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.04 Kcal (1009 kJ) | ||
| Calories from fat | 142.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.79g | 24% | |
|---|---|---|---|
| Cholesterol | 34.46mg | 11% | |
| Sodium | 215.44mg | 9% | |
| Potassium | 111.59mg | 2% | |
| Total Carbs | 15.08g | 5% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 275.7 Kcal (1154 kJ) | ||
| Calories from fat | 162.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.06g | 24% | |
|---|---|---|---|
| Cholesterol | 39.42mg | 11% | |
| Sodium | 246.42mg | 9% | |
| Potassium | 127.64mg | 2% | |
| Total Carbs | 17.25g | 5% | |
| Sugars | 0.69g | 2% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 10.49g | 18% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.5mg | 7% | |
| Calcium | 23.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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