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Quick and Easy Chicken Pot Pie
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Quick and Easy Chicken Pot Pie

45 Min(s)
What You Need
Select All
1 serving
Original recipe yields 1 serving
2 cans Veg-All mixed vegetables
2 cans chicken
1 heaping tablespoon cornstarch
Salt and pepper to taste
1 box double-crusts (from the canned biscuit section)
1/3 stick butter or margarine
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Let's Make It
1
Preheat oven to 350 degrees F. Open both cans of Veg-All; drain liquid and set liquid aside. Mix vegetables with chicken in pan. Mix liquid from Veg-All with cornstarch; mix until all lumps are gone. Add to vegetable/chicken in pan and bring to a boil. Set aside from heat once it comes to a boil and begins to thicken. Add salt and pepper to taste.
2
Take first pie crust; lightly flour and put flour-side down into pie plate. Form with hands where it is flat on the bottom and sides. Fill with chicken/vegetable mix. Cut butter/margarine slices and place on top of mixture. Take second pie crust and lay on top of mixture. Using floured fork, push along the top edge of pie plate to combine bottom crust with the top crust. With fork, make several holes in the top crust to vent steam while cooking.
3
Place in oven and cook approximately 30 minutes or until golden brown. Allow to set approximately 10-15 minutes before eating.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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