Chicken Pot Pie


I am sure one of the main reasons I enjoy cooking so much is because of my mom.  Even though she was busy working and raising 3 kids, she almost always made the time to fix a good dinner.  This recipes is one of my favorites, and Bernie’s favorites.

Chicken Pot Pie, source: My mom

1 frozen pie shell, thawed
3 golden potatoes, peeled and cut
2 boneless, skinless chicken breasts, cooked and shredded (I boil mine)
1 cup carrots, cut
1/2 cup frozen peas
1 can Campbell’s Cream of Chicken Soup (Healthy request or 98% fat free)
1/2 teaspoon pepper
dash salt
1 teaspoon onion powder

Preheat oven to 400 degrees.

Boil potatoes and carrots about 10-15 minutes (until soft). Drain vegetables. Place chicken, boiled vegetables and peas into a large mixing bowl. Stir in soup, salt, pepper and onion powder. Stir until mixed well.

Spoon mixture into baking dish and place pie crust on top, sealing edges. Poke crust several times with fork to vent.

Bake 25 minutes or until brown!

Serves 4

Nutrition per serving: 360 calories, 12.6g fat, 4.1g sat. fat, 26.8mg cholesterol, 806.6mg sodium, 47.7g carbohydrates, 4.1g fiber, 6.3g sugar, 13.9g protein.


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