Dinner

Two Crust Chicken Pot Pie is for Dinner.

Two Crust Chicken Pot Pie takes 5 minutes to prepare.

Two Crust Chicken Pot Pie takes 35 minutes to cook.

Two Crust Chicken Pot Pie makes 4 servings.

The ingredients for Two Crust Chicken Pot Pie are:

Canned Chicken, 3 cans, drained
Veg-All Original Mixed Vegetables, large can, drained
Cream of Mushroom Soup, 1 can (10.75 oz)
Cream of Celery Soup, 1 can (10.75 oz)
Pie crust, frozen, ready-to-bake, 9", 2
Garlic powder, 1 tbsp
Mrs. Dash (R) Original Blend, 1 tsp.

Here is how you make Two Crust Chicken Pot Pie:

Spray a large casserole dish with non-stick. Flatten pie crust in on bottom. Drain chicken and Veg-All. Mix all canned ingredients in large bowl. Add seasonings to taste. Pour mixture over bottom pie crust and then flatten second pie crust over the top. Bake in pre-heated oven for 35 minutes, until bubbly and crust browns a bit. Serve hot.Number of Servings: 4Recipe submitted by SparkPeople user GBOWDOIN.

The nutritional information for Two Crust Chicken Pot Pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 666.2

• Total Fat: 37.0 g
• Cholesterol: 74.9 mg
• Sodium: 2,024.9 mg
• Total Carbs: 47.3 g
• Dietary Fiber: 1.3 g
• Protein: 29.0 g