Chicken Pot Pie I

Chicken Breast - Meat and Poultry

Easy Chicken Pot Pie.

Brief

Servings: 8

Yield: 1 - 9 inch pie

Chicken Pot Pie I

Ingredients

4 skinless

boneless chicken breast halves

1 (10.75 ounce) cancondensed cream of chicken soup

2 (15 ounce) cans mixed vegetables

drained

1 recipe pastry for a 9 inch double crust pie

Meat and Poultry

Directions

Step 1

Boil or steam the chicken breasts until done. Dice.

Step 2

Mix together undiluted soup canned vegetables and diced chicken. Pour mixture into pie shell and cover with the second crust. Crimp the edges and make slits in the top crust.

Step 3

Bake at 375 degrees F (190 degrees C) for 45 minutes or until crust is golden brown.

Nutritional Information

Chicken Pot Pie I

Servings Per Recipe:8

Calories: 245.5

% Daily Value *

Protein: 15.2g 31%

Carbohydrates: 20.5g 7%

Dietary Fiber: 4.8g 19%

Sugars: 0.2g

Fat: 11.1g 17%

Saturated Fat: 2.9g 14%

Cholesterol: 33.5mg 11%

Vitamin A Iu: 76.9IU 2%

Niacin Equivalents: 7.7mg 59%

Vitamin B6: 0.2mg 14%

Vitamin C: 4mg 7%

Folate: 38.1mcg 10%

Calcium: 34.7mg 4%

Iron: 2.1mg 11%

Magnesium: 29.7mg 11%

Potassium: 251.8mg 7%

Sodium: 626.7mg 25%

Thiamin: 0.1mg 15%

Calories From Fat: 100.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.