Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 903
  • Fat:
  • 42 g
  • Saturated Fat:
  • 16 g
  • Cholesterol:
  • 95 mg
  • Sodium:
  • 1702 mg
  • Carbohydrate:
  • 96 g
  • Fiber:
  • 7 g
  • Protein:
  • 33 g

Chicken Vegetable Potpie

I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington

SERVINGS

2

CATEGORY

Main Dish

METHOD

Baked

PREP

20 min.

COOK

50 min.

TOTAL

70 min.

INGREDIENTS

  • 2 medium carrots, sliced
  • 1 medium potato, peeled and cubed
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 cup water
  • 1/2 cup frozen peas, thawed
  • 1 cup cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • Pastry for single-crust pie (9 inches)

DIRECTIONS

In a saucepan, cook the carrots, potato, onion and celery in water for 10 minutes or until tender; drain. Stir in the peas, chicken and soup.
    Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008