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Chicken Pot Pie

Serves: 6
Total Calories: 169


3 chicken breasts cooked, cut in small pieces.
1 (8-ounce) can mushrooms drained
1 (16-ounce) bag mixed vegetables frozen
1/2 teaspoon thyme
2 (10 1/2-ounce) cans gravy (chicken)
1 tablespoon cornstarch
2 frozen pie crusts (Pillsbury Pie Crust Dough)
1 egg white


Place one pie crust into pie plate. Mix all the other ingredients in a bowl. Place mixture into pie shell. Place second crust on top and flute edges. cut designs into top crust. Bake 350° for 45 minutes or until crust is browned lightly. Let set for 10 minutes, serve.

Nutritional Facts:

Serves: 6
Total Calories: 169
Calories from Fat: 40

This Chicken Pot Pie recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.

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