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    You are in: Home / Recipes / Mom's Chicken Pot Pie Recipe
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    Mom's Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Jill Handlon's Note:

    Slightly varying from any other pot pie I've seen on here. I like my mom's hope you will too. Mom makes hers in a 9x9" baking dish, but you can use a regular 9" round pie shell just the same.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 pastry for double-crust pie (with top and bottom)
    • 1 (14 1/2 ounce) can Veg-All, drained
    • 1 (14 1/2 ounce) can of drained peas (whichever you like best) or 1 (14 1/2 ounce) can corn (whichever you like best)
    • 1 (10 ounce) can canned chicken
    • 1 (10 ounce) can cream of chicken soup (condensed)
    • 3 tablespoons margarine

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Mix veg-all, extra vegetable, cream of chicken, and chicken.
    3. 3
      Put mixture into pie shell.
    4. 4
      Dot mixture with pea-sized dots of margarine.
    5. 5
      Cover with 2nd pie shell, cut holes in for steam release.
    6. 6
      Bake until crust is brown, approximately 30 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Mom's Chicken Pot Pie

    Serving Size: 1 (199 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 385.6
     
    Calories from Fat 199
    51%
    Total Fat 22.1 g
    34%
    Saturated Fat 5.5 g
    27%
    Cholesterol 22.0 mg
    7%
    Sodium 710.1 mg
    29%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 4.5 g
    18%
    Sugars 4.0 g
    16%
    Protein 13.8 g
    27%

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