COSTCO CHICKEN POT PIE CALORIES RECIPES

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 2 cups, cooked diced or shredded chicken; 1 (10 oz) can cream of potato soup; 1 (10 oz) can cream of celery soup; 2 cups frozen vegetables; 3/4 of a soup can of milk; 2 unrolled, refrigerated pie crusts; 1 egg white; pepper to taste (I do fresh cracked pepper.)

EASY CHICKEN POT PIE - CRYSTALANDCOMP.COM

Easy Chicken Pot Pie - CrystalandComp.com image

Easy recipes like this are a real hit at my house. This takes little prep time and can serve as an all-in-one dish making my work in the kitchen simple.

Provided by CRYSTALANDCOMP.COM

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 cups, cooked diced or shredded chicken
1 (10 oz) can cream of potato soup
1 (10 oz) can cream of celery soup
2 cups frozen vegetables
3/4 of a soup can of milk
2 unrolled, refrigerated pie crusts
1 egg white
pepper to taste (I do fresh cracked pepper.)

Steps:

In a large bowl mix the soups.
Whisk well.
Add the milk and pepper.
Whisk well.
Add the cooked chicken and the mixed vegetables.
Mix and coat well with the soup mixture.
Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
Pour in your filling and distribute it evenly.
Unroll the second pie crust.
Place it over the top of the filling.
The edges of the crust will hang over the pie plate and this is normal.
Now, tuck the edges of the crust into the pie plate all the way around.
Take a knife and cut holes into the top of the crust for ventilation.
Brush the top of the crust with egg white (I used a whole egg- either is fine.)
Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top crust is light brown and the filling is heated thoroughly.
Serve it up.

Nutrition Facts : Calories 351 calories, CarbohydrateContent 35 grams carbohydrates, CholesterolContent 32 milligrams cholesterol, FatContent 16 grams fat, FiberContent 4 grams fiber, ProteinContent 16 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 539 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 10 grams unsaturated fat

CHICKEN POT PIE SOUP - SKINNYTASTE

Chicken Pot Pie Soup - Skinnytaste image

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes (peeled and cubed small)
16 oz cooked chicken breast (diced small)
salt

Steps:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes.
Add chicken, and slowly whisk in slurry, stirring well as you add.
Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g

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