Classic Veg-All Chicken Pot Pie

4
Servings
5m
Prep Time
60m
Cook Time
1h 5m
Ready In


"This is the older recipe; not on their site anymore. This includes thyme, but there were even older recipes that did not include it. I personally don't use the thyme."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (466.2 g)
  • Calories 423.6
  • Total Fat - 8.9 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 353 mg
  • Sodium - 774.5 mg
  • Total Carbohydrate - 51.5 g
  • Dietary Fiber - 6.2 g
  • Sugars - 11.1 g
  • Protein - 36 g
  • Calcium - 89.3 mg
  • Iron - 6.6 mg
  • Vitamin C - 25.4 mg
  • Thiamin - 0.4 mg

Step 1

Heat your oven to 375° Fahrenheit.

Step 2

Get out a medium mixing bowl and mix the first five ingredients together.

Step 3

Unroll one of the pie crusts and place it into a 9 inch pie pan.

Step 4

Pour the vegetable mixture into the pie crust.

Step 5

Top with the other pie crust and crimp the edges to seal. Use a fork to prick holes into the top of the pie crust.

Step 6

Place in the lower rack of your oven and bake the pie for 50 to 60 minutes. The crust should be golden brown and the filling should be hot.

Step 7

Let the pie cool a little bit before cutting into it.

Tips & Variations


No special items needed.

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