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Easy Chicken Pot Pie
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-
Prep
10
min
-
Total
45
min
-
Servings
6
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Ingredients
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Steps
-
1
Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup; stir to combine.
-
2
In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
-
3
Bake uncovered 29 to 33 minutes or until crust is deep golden brown.
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-
To quickly thaw the frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.
-
Leftover chicken from a deli rotisserie bird or from a roast turkey can be mixed in with the vegetables for a heartier pie.
-
Season up the base veggie mixture with your favorite blend of dried herbs—sage, basil, oregano, or dill will bump up the flavor quotient.
-
Sprinkle the top of the crust with a little shredded cheese in the last 5 minutes of baking.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 230
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 19%
- Sodium
- 620mg
- 26%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 3g
- Protein
- 11g
- Vitamin A
- 70%
- 70%
- Vitamin C
- 2%
- 2%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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