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Chicken Pot Pie

1 package refrigerated crusts (2 crusts)
10.5 oz can of Chicken gravy
1 package (12oz) Nash Brother Trading Company Frozen Mixed Vegetables, thawed and cooked
1 pound cooked chicken, diced

Preheat oven to 400°F.

Let pie crusts stand at room temperature according to the package directions.  Once softened, lay one crust into a 9 inch pie plate.

Mix gravy, cooked vegetables and cooked chicken in a medium bowl.  Spoon chicken mixture into the pie plate, place other pie crust over filling, and crimp edges together to seal up filling.  Cut several slits in top to allow steam to escape while cooking.

Bake for 45 minutes or until the crust is golden brown

Serves 6

Nutritional Information per serving:

Calories: 446, Total Fat: 24g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 897mg, Carbohydrates: 44g, Dietary Fiber: 3g