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Chicken Pot Pie

Chicken Pot Pie

Submitted by: Dean W., Lawrence, KS

Hearty and delicious, this is comfort food everyone will enjoy.
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Serves 6

  • 3 cups Pictsweet frozen Mixed Vegetables
  • 2 cups cooked red potato wedges
  • 2 cups cooked chicken, shredded
  • 1 can (10 3/4 oz.) low-fat, reduced-sodium, cream of chicken soup
  • 1 can (10 3/4 oz.) low-fat, reduced-sodium, cream of mushroom soup
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chopped parsley
  • 1 box refrigerated pie crust


Place frozen vegetables in a saucepan and cover with water. Place uncovered saucepan on stove top and bring to a boil. Boil for 3 minutes. Drain. In a large bowl, combine mixed vegetables, potatoes, chicken, cream of chicken soup, cream of mushroom soup, salt, pepper and parsley together. Place 1 sheet of pie crust into 9" pie plate. Pour chicken mixture into crust. Place second crust over chicken mixture. Press crust edges together to seal. Cut slits in top of crust. Bake at 350 degrees for 45 minutes.

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 520
  • Total Fat: 25g
  • Cholesterol: 30mg
  • Sodium: 970mg
  • Total Carbohydrates: 60g
  • Dietary Fiber: 4g
  • Protein: 13g

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