Bottomless Chicken Pot Pie Recipes

DIABETIC BOTTOMLESS CHICKEN POT PIE

Diabetic Bottomless Chicken Pot Pie image

Make and share this Diabetic Bottomless Chicken Pot Pie recipe from Food.com.

Provided by Moirianne

Categories Savory Pies

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) can condensed cream of chicken soup
1/4 cup nonfat milk
3 cups chicken breasts, cooked and cubed
1 (16 ounce) package frozen peas and carrots, thawed and drained
1/2 teaspoon black pepper
1 prepared pie crust

Steps:

Preheat the oven to 425°F.
Combine the soup, milk, chicken, and peas & carrots in a large bowl.
Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.

Nutrition Facts : Calories 178.4, Fat 9.8, SaturatedFat 2.5, Cholesterol 3, Sodium 397.9, Carbohydrate 19.6, Fiber 2.8, Sugar 0.6, Protein 4.4

BOTTOMLESS CHICKEN POT PIE

Bottomless Chicken Pot Pie image

Make and share this Bottomless Chicken Pot Pie recipe from Food.com.

Provided by lilkittykt

Categories Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup nonfat milk
3 cups cubed cooked chicken breasts
1 (16 ounce) package frozen peas and carrots, thawed and drained
1/2 teaspoon black pepper
1 (15 ounce) package refrigerated pie crusts

Steps:

Preheat the oven to 425 degrees.
In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
let sit for 5 minutes, then cut into wedges and serve.
NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.

Nutrition Facts : Calories 446.4, Fat 24, SaturatedFat 7.5, Cholesterol 47.5, Sodium 683.6, Carbohydrate 36.2, Fiber 2.5, Sugar 3.2, Protein 21.4

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