Dinner

Self Crust Chicken Pot Pie is for Dinner.

Self Crust Chicken Pot Pie takes 35 minutes to prepare.

Self Crust Chicken Pot Pie takes 55 minutes to cook.

Self Crust Chicken Pot Pie makes 10 servings.

The ingredients for Self Crust Chicken Pot Pie are:

10 Skinless, boneless Chicken breast cutlets - thinly sliced
1 Can Campbell's Cream Of Chicken and Herbs Soup
2 cups Swanson Chicken Broth 99% Fat Free
1.5 cups White Lily Self Rising Flour
1.5 cups Milk, nonfat
3 Tbsp Country Crock, Shedd's Spread Country Crock Light
1 can Del Monte Peas and Carrots
1 can Del Monte Diced New Potatoes
1 can Bush's Best Blackeye Peas
1 can Bush's Best Large Butter Beans
1 large can Veg-All Original Mixed Vegetables
4 Hard Boiled Eggs
Lawry's Seasoned Salt, 2 tsp (optional)

Here is how you make Self Crust Chicken Pot Pie:

Cook chicken as desired. I grew up with it boiled, but I cook it in the George Foreman grill seasoned with Lawry's seasoned salt. Preheat oven to 375 degrees. Allow chicken to cool and cut up into bite sized pieces. Boil eggs. Allow to cool and peel and cut up. Drain all vegetables.Mix soup, flour, broth and milk together in large bowl. Will be lumpy.Melt butter in baking dish. Add chicken, eggs and vegetables to dish in which butter has been melted. Pour flour mixture over top.Bake for 45 minutes to 1 hour, or until top is golden brown. Allow to cool for about 10 minutes. Serve.Serving size = about 1 cupMakes about 10 ServingsNumber of Servings: 10Recipe submitted by SparkPeople user BMIDDLEBROOKS36.

The nutritional information for Self Crust Chicken Pot Pie is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 399.3

• Total Fat: 6.6 g
• Cholesterol: 156.8 mg
• Sodium: 1,915.6 mg
• Total Carbs: 42.1 g
• Dietary Fiber: 6.3 g
• Protein: 39.7 g