Photo: Priscilla Du Preez
Chicken Pot Pie
4 ingredients
20 min + 40 min
6 servings
openrecipes
"Refrigerated pie crusts and canned gravy make chicken and vegetable pot pies so easy to make! "
Estimated Nutrition (whole recipe, rough)
285
Calories
31g
Protein
17g
Fat
0g
Carbs
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Pie Crust | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (15 ounce) package refrigerated pie crust
- 1 (10.5 ounce) can Campbell's® Chicken Gravy
- 3 cups cooked cut-up vegetables*
- 2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes