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Tom's Chicken Pot Pies
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Tom's Chicken Pot Pies

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp oil
4 boneless skinless chicken breasts cut into bite size pieces
2 tsp diced garlic
1/2 large yellow onion, diced
Salt to taste
3/4 tsp black pepper, divided
1 1/2 lb frozen mixed vegetables (carrots, peas, green beans, lima beans,) or any combination
2 cans (10.75 oz. each) condensed cream of chicken soup
2 cans (10.75 oz. each) condensed cream of potato soup
1 can (15 oz.) whole kernel corn, drained
3 9 " deep dish frozen pie shells
3 rolls pie crust - for the top
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Let's Make It
1
In a large deep skillet (med. heat) add oil and cook chicken, garlic, onions, salt & 1/2 of the pepper until chicken is done.
2
While this is cooking put the frozen vegetables in a microwave bowl with a 1/4 cup water, and cook on high for 4 min. or until hot.
3
Preheat oven to 350 degrees F. When chicken is done add soups, frozen vegetables, remaining pepper and corn simmer 10 min. Spoon into pie shells. Cover with top crusts. Seal edges and cut several slits in the top to allow steam to escape.
4
Place on a cookie sheet and bake for 25 to 30 minutes or until golden brown.
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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