Chicken Pot Pie IV Recipe

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Brief

Prep 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 6

Yield: 1 - 9 inch pie

Chicken Pot Pie IV Recipe

Ingredients

1 recipe pastry for a 9 inch double crust pie

1 carrot

chopped

1 head fresh broccoli

chopped

2 boneless chicken breast halves

cooked and chopped

1 (10.75 ounce) cancondensed cream of chicken soup

⅔ cup milk

1 cup shredded Cheddar cheese

½ teaspoon salt

Main Dish

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Steam carrots and broccoli in a covered pot for 3 minutes until slightly tender but still firm.

Step 3

In a large bowl mix together carrots broccoli chicken soup milk cheese and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.

Step 4

Bake in preheated oven for 30 minutes until golden brown.

Nutritional Information

Chicken Pot Pie IV Recipe

Servings Per Recipe:6

Calories: 594.6

% Daily Value *

Protein: 32.1g 64%

Carbohydrates: 36.8g 12%

Dietary Fiber: 3.8g 15%

Sugars: 3.1g

Fat: 35.3g 54%

Saturated Fat: 11.6g 58%

Cholesterol: 81mg 27%

Vitamin A Iu: 2402.5IU 48%

Niacin Equivalents: 14.5mg 111%

Vitamin B6: 0.4mg 22%

Vitamin C: 45.3mg 76%

Folate: 87.3mcg 22%

Calcium: 217mg 22%

Iron: 3.4mg 19%

Magnesium: 45.9mg 16%

Potassium: 443.3mg 12%

Sodium: 1035.5mg 41%

Thiamin: 0.3mg 33%

Calories From Fat: 317.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.