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    You are in: Home / Recipes / Bottomless Chicken Pot Pie Recipe
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    Bottomless Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    lilkittykt's Note:

    this came from Mr. Food's quick and easy diabetic cooking

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (10 3/4 ounce) can condensed cream of chicken soup
    • 1/2 cup nonfat milk
    • 3 cups cubed cooked chicken breasts
    • 1 (16 ounce) package frozen peas and carrots, thawed and drained
    • 1/2 teaspoon black pepper
    • 1 (15 ounce) package refrigerated pie crusts

    Directions:

    1. 1
      Preheat the oven to 425 degrees.
    2. 2
      In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
    3. 3
      Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
    4. 4
      Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
    5. 5
      let sit for 5 minutes, then cut into wedges and serve.
    6. 6
      NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.

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    Nutritional Facts for Bottomless Chicken Pot Pie

    Serving Size: 1 (215 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 446.3
     
    Calories from Fat 216
    48%
    Total Fat 24.0 g
    36%
    Saturated Fat 7.4 g
    37%
    Cholesterol 47.4 mg
    15%
    Sodium 683.6 mg
    28%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.2 g
    12%
    Protein 21.3 g
    42%

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