Chicken Pot Pie IV recipe
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- 1 recipe pastry for a 9 inch double crust pie 1 carrot, chopped 1 head fresh broccoli, chopped 2 boneless chicken breast halves, cooked and chopped 1 (10.75 ounce) can condensed cream of chicken soup ⅔ cup milk 1 cup shredded Cheddar cheese ½ teaspoon salt
Nutrition Info
- 594.6 caloriescarbohydrate: 36.8 gcholesterol: 81 mgfat: 35.3 gfiber: 3.8 gprotein: 32.1 gsaturatedFat: 11.6 gservingSize: -sodium: 1035.5 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pot Pie IV
Directions
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Preheat oven to 425 degrees F (220 degrees C).
Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
Bake in preheated oven for 30 minutes, until golden brown.