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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on December 15, 2010

      Was looking to use up some left over chicken thighs, this was great everyone loved it. I also used 1 1/2 cups of frozen mixed veggies that i microwaved for 5 min. In addition I cubed up some left over potato and put in it and I used the cresent rolls. Thanks

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    • on November 23, 2012

      Made this for my family and they loved it. Very picky kids (14 and 5) but they ate it up. I doubled the recipe because we had family over but this turned out amazing. Thanks for sharing.

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    • on May 23, 2012

      One integral piece was left out of this recipe. It failed to mention using left over chicken or even pre-cooked chicken. Yes, to people who do a lot of cooking, that is probably common sense but to those of us who do not, it isn't. So I wasted a lot of time & food making this only for it to come out with half cooked chicken chunks. I couldn't cook it longer or I would have burned the crescent roll topping. I've never made a recipe that assumed that you knew certain things. I don't know if it tasted good because it was inedible. Thank goodness I had a pizza in the freezer!

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    • on April 01, 2009

      I have tried several recipes that call for leftover cooked chicken, but none have really hit the spot until now. I made this recipe with a few alterations (based on the ingredients I had on hand) with leftovers from a roast chicken and everyone in my family loved it. Here's what I did: I used 1 1/2 cups of frozen mixed vegetables that I precooked in the microwave for 5 minutes. I also added a can of diced potatoes and the diced leftover chicken. Instead of condensed soup, I used gravy (leftover from the night before) that I thinned with a little chicken broth. I cooked this as directed with the crescent rolls on top in a 9 x 13 dish. It took exactly 30 minutes and was perfect! Thanks so much for the wonderful, easy recipe!

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    • on November 26, 2006

      This was a very nice pot pie. My family had no difficulty wiping it out in one sitting, so a big thumbs up! Yummy for the tummy. I doubled the recipe and used 2 cans of peas & carrots. I used leftover Thanksgiving turkey instead of chicken. One can of crescent rolls was plenty for the top crust to cover a 13" x 9" baking dish. This went together so quickly, which is always a plus for me and cooked in 30 minutes using the crescent rolls. Thanks DiXiEmEdiC911 for a welcome addition to my recipe book.

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    • on January 23, 2006

      This was my first pie recipe actually and it came out beautifully. Easy enough for a novice!

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    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 512.6
     
    Calories from Fat 240
    46%
    Total Fat 26.7 g
    41%
    Saturated Fat 8.4 g
    42%
    Cholesterol 5.9 mg
    1%
    Sodium 922.0 mg
    38%
    Total Carbohydrate 60.1 g
    20%
    Dietary Fiber 5.9 g
    23%
    Sugars 3.6 g
    14%
    Protein 9.6 g
    19%

    The following items or measurements are not included:

    white meat chicken

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