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Easy Chicken Pot Pie - Dump and Go Dinner

<p>Using a refrigerated pie crust dough, this Easy Chicken Pot Pie is fool proof and allows you to customize to whatever veggies your family likes.</p>
4 Servings Recipe By

Ingredients

  • 2 individual Refrigerated Pie Crust
  • 1 1/2 cups cook and shred Chicken, Boneless Breasts
  • 14 1/4 ounces Mixed Vegetables, Frozen
  • 1 1/2 cups dice Celery
  • 1/2 cups dice Onion
  • 21 ounces Cream of Chicken Soup
  • 2/3 cups Milk
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoons Nutmeg
  • 1/2 teaspoons Black Pepper
  • 1/4 teaspoons Salt

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 pot pie
  • 808 Calories
  • 41g Total Fat
  • 14g Sat Fat
  • 0g Trans Fat
  • 78mg Cholesterol
  • 1578mg Sodium
  • 78g Total Carb
  • 1g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 30g Protein
  • 22 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Remove pie crust dough from fridge.
  2. In a large bowl, combine all of the other ingredients.
  3. Unroll pie crust and place half into bottom of indicated number of pie pans
  4. Pour in the chicken/veggie mixture.
  5. Top with remaining pie crust and cut small slits into the top.
  6. Bake uncovered at 375F for 30-40 minutes (or follow the instructions provided with your crust) until crust is golden brown. You may to add foil to the edges the last 15 minutes to keep the edges from browning.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Remove pie crust dough from fridge.
  2. In a large bowl, combine all of the other ingredients.
  3. Unroll pie crust and place half into bottom of indicated number of pie pans
  4. Pour in the chicken/veggie mixture.
  5. Top with remaining pie crust and cut small slits into the top.
  6. Cover pot pie tightly with foil. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake uncovered at 375F for 30-40 minutes (or follow the instructions provided with your crust) until crust is golden brown. You may to add foil to the edges the last 15 minutes to keep the edges from browning.

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