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Canned Crust Chicken Pot Pie

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Ingredients

Adjust Servings:
1 (15 ounce) package pillsbury ready made pie dough (2 crust)
1 (10 ounce) package frozen mixed vegetables (rinsed to thaw)
1 - 2 cup cooked chicken
1 (10 1/2 ounce) can cream of potato soup
1 (10 1/2 ounce) can cream of chicken soup
1/3 cup milk
1 teaspoon lawry seasoning salt

Nutritional information

478.8
Calories
221 g
Calories From Fat
24.6 g
Total Fat
7.9 g
Saturated Fat
25.9 mg
Cholesterol
926.9 mg
Sodium
50.2 g
Carbs
4 g
Dietary Fiber
1.1 g
Sugars
14.2 g
Protein
259 g
Serving Size

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Canned Crust Chicken Pot Pie

Features:
    Cuisine:

    Easy and delicious

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Canned Crust Chicken Pot Pie,My friend gave this recipe to me. My daughter loves this–and she hates everything.,Easy and delicious,I have to admit, I felt REALLY guilty making this because I’m a big time “from scratch” cooking snob. I didn’t even consider this cooking – I joked with my family that it was a “self-assembly dinner”! But, wow, is this ever good. A hit with the whole family. It smelled amazing while cooking and the crust/filling ratio is perfect. No complaints. I would definitely make it again. Perhaps I need to loosen the reigns more often and let myself make short cuts. No need to stress out on a week night when you can whip this tasty meal together in no time flat.


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    Steps

    1
    Done

    Line 9 or 10-Inch Pie Plate With Crust; Set Aside.

    2
    Done

    Combine Remaining Ingredients.

    3
    Done

    Pour Filling Into Pie Plate.

    4
    Done

    Top With 2nd Crust; Make Slits in Top to Vent and Bake at 375f For 45 to 50 Minutes or Until Golden Brown.

    5
    Done

    Makes 6 Servings.

    6
    Done

    Great Reheated.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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