Valerie's Chicken Pot Pie, from Woman's Day Mag. | Recipe Finder

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6servings
45minutes
394calories

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Valerie's Chicken Pot Pie, from Woman's Day Mag.

Source: southern.food.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Carbohydrates, Cellulose
Vitamins	A, B₂, B₉, C, E
Minerals	Zinc, Copper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

2 cups chicken meat , cooked and chunked or shredded
1 (10 3/4 ounce) can condensed cream of chicken with herbs soup
1 (10 ounce) box frozen mixed vegetables , thawed
medium potato , diced. (or more if you like)
cup milk
cup chopped fresh parsley
2 teaspoons herbes de provence
teaspoon salt
teaspoon fresh ground black pepper
1 (15 ounce) box refrigerated ready-to-use pie crusts

Instructions Jump to Ingredients ↑

Heat oven to 425°F 2 Boil vegetables in a small sauce pan for about 10 minutes.
Whisk together soup, milk, herbs, salt and pepper.
Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
Line a 9-in. pie plate with 1 crust.
Add filling.
Top with other crust; fold edges under and crimp. Cut slits in top to vent.
Bake 25 to 30 minutes until pastry is golden and filling is hot.

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