Dinner

Chicken Pot Pie (real pie crusts) is for Dinner.

Chicken Pot Pie (real pie crusts) takes 25 minutes to prepare.

Chicken Pot Pie (real pie crusts) takes 20 minutes to cook.

Chicken Pot Pie (real pie crusts) makes 16 servings.

The ingredients for Chicken Pot Pie (real pie crusts) are:

3 chicken breasts
3 cups frozen mixed vegetables
2 T Light Sour Creme
2 cans soup (mushroom, potato, celery,--or whatever you have in your cabinet
Salt
Pepper
Onion
Garlic
2 T milk
2 T flour
2 deep dish pie crusts
2 regular pie crusts

Here is how you make Chicken Pot Pie (real pie crusts):

Boil vegetables and chicken in a big pot for 20 minutes (I boil mine with a big onion--my family won't eat onions, but I need to add the flavor!) Add salt, pepper, garlic, etc. to taste. Bake the deep dish pie crust bottoms in the oven for 6-8 min. at 350 degrees--fork-prick the crust to keep it from rising.Strain all (save broth for another meal--put in freezer! Get rid of onion).Cut up chicken and mix with vegetables, soup, sour creme, and add milk and flour if needed to thicken up. Put mixture into 2 deep dish pie crusts. Top with regular-size pie crusts. Cut off extra pie crust overhang. Bake for 20 min. at 350 degrees or until top is golden brown.Serving Size: 16 pie slicesNumber of Servings: 16Recipe submitted by SparkPeople user KRITTYGIRL67.

The nutritional information for Chicken Pot Pie (real pie crusts) is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 271.8

• Total Fat: 13.3 g
• Cholesterol: 29.9 mg
• Sodium: 527.2 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 1.2 g
• Protein: 13.8 g