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Print This Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

Tamara made a Chicken Pot Pie Dinner.

Recipe by

I made up this recipe yesterday, and boy was it good!
Recipe below: (It can be doubled for larger group, but this serves 3 comfortably, 4 if you serve other stuff with it!)

1 (12.5 oz.) can chicken breast--drained (Costco sells this--Kirkland brand)
1/2 (15.25 oz.) can of sliced carrots (drained)
1/2 cup frozen peas
1 can cream of celery soup (do not add water)
1/4 tsp. pepper
dash of salt (and I mean a dash)

Stove Temp:350°
Recipe Cooking Time:
Pan Type: Pie plate

Chicken Pot Pie Directions

Stir all ingredients together and set aside...
Make a double layer pie crust---line the bottom of an 8X5 (ungreased) casserole dish with one crust.

Pour chicken mixture on bottom crust...
Add top layer crust, and trim excess dough from edges.
Cut half moon air-vent in center of pie.
Bake at 350 degrees for 60 minutes.

Let stand 15 minutes before cutting!


Recipe Serves: 4

Nutrition Facts
Serving Size 240 g
Calories 239
Calories from Fat 61
Total Fat 6.7g 10%
Saturated Fat 0.9g 4%
Cholesterol 84mg 28%
Sodium 1020mg 42%
Total Carbohydrates 13.5g 5%
Dietary Fiber 3.1g 13%
Sugars 4.6g
Protein 31.0g
Vitamin A 196% Vitamin C 9% Calcium 6% Iron 11%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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