Chicken Pot Pie VII

Chicken Breast - Meat and Poultry

You can play with this recipe by changing the meat or soup to anything that goes together and sounds good to you. I freeze this for those last minute meals or for the times my husband has to cook.

Brief

Prep 30 mins

Cook: 25 mins

Total: 55 mins

Servings: 8

Yield: 1 - 9 inch pie

Chicken Pot Pie VII

Ingredients

2 cups all-purpose flour

¾ cup shortening

¼ cup cold water

1 tablespoon onion salt

1 tablespoon shortening

1 pound skinless

boneless chicken breast halves - cubed

1 cup chopped onion

1 (15 ounce) can green beans

1 teaspoon onion salt

1 tablespoon white sugar

¼ teaspoon garlic powder

¼ teaspoon black pepper

¼ teaspoon dried oregano

1 (10.75 ounce) cancondensed cream of chicken soup

Meat and Poultry

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C.)

Step 2

In a large bowl combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 inch pie plate. Place bottom crust in pie plate and roll out top crust.

Step 3

In a large cast iron frying pan heat 1 tablespoon shortening. Add chicken and onion and cook until mixture is just browned. Stir in beans and season with onion salt sugar garlic powder pepper and oregano. Stir in condensed soup. Heat mixture stirring constantly until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust seal and cut slits in top crust.

Step 4

Bake in the preheated oven for 25 minutes or until golden brown.

Nutritional Information

Chicken Pot Pie VII

Servings Per Recipe:8

Calories: 419.4

% Daily Value *

Protein: 18g 36%

Carbohydrates: 32.2g 10%

Dietary Fiber: 2.1g 9%

Sugars: 3.6g

Fat: 24.1g 37%

Saturated Fat: 6.1g 30%

Cholesterol: 36mg 12%

Vitamin A Iu: 216.4IU 4%

Niacin Equivalents: 11.8mg 91%

Vitamin B6: 0.4mg 23%

Vitamin C: 2.8mg 5%

Folate: 64.7mcg 16%

Calcium: 33.3mg 3%

Iron: 2.7mg 15%

Magnesium: 27.9mg 10%

Potassium: 232.8mg 7%

Sodium: 1343.1mg 54%

Thiamin: 0.3mg 30%

Calories From Fat: 216.5

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.