EASY AND TASTY CHICKEN POT PIE
This is quick and easy, tastes great too! It is different from the other recipes I've seen because it calls for cream of celery soup. For leftovers, I recommend reheating in the oven for a crisp crust.
Provided by KathyD28
Categories Savory Pies
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Pour about half the juice off the Veg-all.
- Mix together soup, Veg-all, and chicken.
- Put mixture into the pie crust.
- Use second pie shell for top crust.
- Cook at 375°F for 30-35 minutes, until crust is golden brown.
Nutrition Facts : Calories 501, Fat 27.4, SaturatedFat 6.9, Cholesterol 62.3, Sodium 858.8, Carbohydrate 37.5, Fiber 4.6, Sugar 2.5, Protein 25.1
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