Directions:
- Allow pie crusts to sit at room temperature 15-20 minutes.
- (Or microwave on defrost 1 min) Preheat oven to 350.
- Place bottom pie crust in 8-9 pie pan.
- Stir chicken, vegetables and soup until mixed well.
- Spread evenly into pie shell.
- Cover with top pie crust and flute the edges or pinch together with a fork to connect top and bottom crusts.
- Poke small hole in center of top crust and make four 1/2 slits, evenly spaced.
- Bake at 350 for 30 minutes or until crust is brown and filling is warmed through
- Lower temperature to 325 degrees and bake an additional 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.36 Kcal (801 kJ) | ||
| Calories from fat | 90.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 16% | |
|---|---|---|---|
| Cholesterol | 4.5mg | 2% | |
| Sodium | 209.67mg | 9% | |
| Potassium | 71mg | 2% | |
| Total Carbs | 21.53g | 7% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 284.45 Kcal (1191 kJ) | ||
| Calories from fat | 135.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.03g | 16% | |
|---|---|---|---|
| Cholesterol | 6.69mg | 2% | |
| Sodium | 311.66mg | 9% | |
| Potassium | 105.54mg | 2% | |
| Total Carbs | 32.01g | 7% | |
| Sugars | 1.25g | 3% | |
| Dietary Fiber | 1.7g | 5% | |
| Protein | 4.69g | 6% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 0.8mg | 3% | |
| Calcium | 29.5mg | 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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