Directions:
- Boil chicken breasts in water and 3 cups of chicken stock until chicken easily falls apart with fork; about 1.5-2 hours. Remove chicken and preserve liquid. Shred the chicken. Return chicken to liquid and bring to a boil. Simmer for 15 minutes, adding more chicken stock if needed. Add can of Cream of Chicken Soup, the 3 cans of drained Veg-all and pepper to taste. Cook over medium heat for about 20 minutes.
- Place dishes with bottom pie crusts in the oven on 425 for approximately 8-10 minutes. Remove from oven and fill with chicken mixture. Place top pie crusts over mixture, slice openings to vent and bake at 425 for 30-45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 425.9 Kcal (1783 kJ) | ||
| Calories from fat | 236.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.27g | 40% | |
|---|---|---|---|
| Cholesterol | 5.82mg | 2% | |
| Sodium | 555.19mg | 23% | |
| Potassium | 151.42mg | 3% | |
| Total Carbs | 39.32g | 13% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 8.61g | 17% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.4mg | 14% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 236.03 Kcal (988 kJ) | ||
| Calories from fat | 131.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.56g | 40% | |
|---|---|---|---|
| Cholesterol | 3.23mg | 2% | |
| Sodium | 307.69mg | 23% | |
| Potassium | 83.92mg | 3% | |
| Total Carbs | 21.79g | 13% | |
| Sugars | 0.95g | 7% | |
| Dietary Fiber | 1.33g | 10% | |
| Protein | 4.77g | 17% | |
| Iron | 1.3mg | 14% | |
| Calcium | 6.3mg | 1% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
