Canned Crust Chicken Pot Pie Recipes

CHICKEN POT PIE I

Chicken Pot Pie I image

Easy Chicken Pot Pie.

Provided by Sharon

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 8

Number Of Ingredients 4

Ingredients

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie

Steps:

Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 20.5 g, Cholesterol 33.5 mg, Fat 11.1 g, Fiber 4.8 g, Protein 15.2 g, SaturatedFat 2.9 g, Sodium 626.7 mg, Sugar 0.2 g

EASY CHICKEN POT PIE RECIPE

Easy Chicken Pot Pie Recipe image

Number Of Ingredients 9

Ingredients

2 cans of canned chunk chicken
1 can of mixed vegetables
1 can of cream of chicken soup
1 can of cream of potato soup
1/2 cup of milk
2 refrigerated pie dough crusts
1 egg
1 tablespoon water
pepper

Steps:

1. Pre-heat oven to 375 degrees. 2. Drain your canned chicken. 3. In a large bowl, mix your drained canned chicken, soups, mixed vegetables, and milk. 4. Place your bottom pie crust in a pie pan sprayed with a non-stick spray. 5. Pour your mixture in and spread evenly. 6. Cover with the top pie crust. 7. Pierce the crust with a knife or fork and crimp the edges. 8. Make your egg wash (egg and water) and brush onto the pie. 9. Bake pie for one hour. 10. Let sit for 20 minutes and then serve!!

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