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My aunt came up with this recipe, and I tweaked it to fit my family's tastes. I think they like it so much because of the sage—it brings a totally different flavor to the dish. —Lysa Davis, Pine Bluff, Arkansas
Nutritional Facts 1 piece equals 459 calories, 23 g fat (9 g saturated fat), 40 mg cholesterol, 1,173 mg sodium, 48 g carbohydrate, 3 g fiber, 14 g protein.
Originally published as Chicken Potpies in Simple & Delicious January/February 2010, p60
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Reviewed on Dec. 08, 2011 by noftgers5@yahoo.com
This is how I have been making my pot pies for years and my kids gobble them up!
Reviewed on Feb. 27, 2011 by RedRain
I make a similar recipe but use all fresh ingredients which I parboil before using in the pie. I also use puff pastry as the crust and simply fold over the multiple layers of puff pasty onto the pie and then cook it. By using fresh ingredients, you avoid all of that needless sodium, particularly that in canned chicken, and fresh tastes so much better than canned anything!
Reviewed on Feb. 26, 2010 by Sjmason
I really liked this recipe, however, for my taste, there were too many potatoes, so the next time I make this dish I will probably omit the potatoes and substitute with another vegetable, perhaps corn or broccoli. I have always purchased Marie Callendar pot pies because I thought it would take too much time to make one, but I tried this recipe one day when I took a vacation day from work and was very pleasantly surpried that it went together in a snap! Thank You, I Love Simple & Delicious. Sherry Mason, Pinellas Park, FL
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