Dinner

Cindy's Chicken Pot Pie is for Dinner.

Cindy's Chicken Pot Pie takes 20 minutes to prepare.

Cindy's Chicken Pot Pie takes 45 minutes to cook.

Cindy's Chicken Pot Pie makes 6 servings.

The ingredients for Cindy's Chicken Pot Pie are:

2 refrigerated pie crusts
2 chicken breasts, bone and skin removed
1/2 cup chopped onion
2 cups potatoes, chopped (I used whole baby yukons)
1/2 cup frozen yellow corn
1/2 cup canned mushrooms
1 can Campbell's 98% fat-free Cream of Chicken Soup
1/4 1% milk
Black Pepper, to taste
Granulated Garlic
Onion Powder
Celery Salt

Here is how you make Cindy's Chicken Pot Pie:

Begin with leftover cooked chicken, or poach for 10-12 minutes in simmering water until cooked through. Shred chicken and set aside. Boil potatoes and carrots until tender, but not mushy.Combine soup, milk and seasonings in a large bowl. Add cooked potatoes, carrots, corn, onions and mushrooms. Add chicken and stir until combined. Add milk if needed.Line a deep dish pie pan with one of the crusts, pour in filling. Top with 2nd crust, pinch together and seal edges with a fork. Trim excess crust.Bake at 425 for 45 minutes. I usually top the pie with foil about 25-30 minutes in to avoid burning the edges.Number of Servings: 6Recipe submitted by SparkPeople user CINDYDAVIS04.

The nutritional information for Cindy's Chicken Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 482.7

• Total Fat: 20.7 g
• Cholesterol: 41.7 mg
• Sodium: 749.6 mg
• Total Carbs: 57.9 g
• Dietary Fiber: 2.7 g
• Protein: 14.2 g