CHICKEN POT PIE
RECIPE TYPE
Chicken
SERVES
4
Prep Time: 10 min
Thaw Time: 15 min
Bake Time: 20 min
Ingredients
1 frozen 9-inch uncooked pie shell
2 cups chopped Longo’s Rotisserie Chicken
1 can (284mL) Campbell’s Condensed Low Fat Cream of Chicken Soup
1 cup Longo’s Frozen Peas and Carrots
1 potato, cooked and diced
1/4 tsp each Longo’s Essentials Garlic Powder and pepper
Directions
Place pie shell on counter and let thaw for 15 minutes. Spray a 9-inch pie plate with Longo’s Canola Cooking Spray; set aside. Combine chicken, cream of chicken soup, frozen vegetables, potato, garlic powder and pepper in bowl. Spread into pie plate.
Turn out pie shell onto chicken filling and remove foil liner from pie shell. Press pastry into rim of pie plate. Using a fork, prick crust a few times for steam to escape while cooking.
Bake in preheated 400°F oven for 20 to 25 minutes or until pastry is deep golden and filling is hot.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 490 calories
Protein 23g | Fibre 3g |
Fat 27g | Sugar 2g |
Carbs 40g | Sodium 910mg |
