Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
Chicken Pot Pie
2-9″ deep dish Pie Crusts
12 ounce can chopped cooked Chicken (1 cup)
15 ounce can Veg-all
1 can 98% fat free Cream of Chicken Soup
Dash: pepper, salt, onion powder, poultry seasoning
Mix Chicken, Veg-all, Cream of Chicken Soup, and Seasonings. Put in 1 pie crust. Top with other crust.
Bake at 400 degrees for about 30-40 minutes.
Note: works as a good “make ahead” meal when put in freezer before being cooked. Thaw and bake as usual.
About the author
I just completed my B.S. Degree at Miss State in Nutrition. I was the president of the MSU Student Dietetic Association and the Outstanding Dietetic Student for the State of Mississippi. I also led, "Cooking with Ellen" a healthy cooking segment on our local news station throughout my senior year. I am now a dietetic intern studying to be a Registered Dietetian (hopefully by around June 2008). I love cooking, learning about nutrition and healthy eating, and sharing my skills with others.
| Print article | This entry was posted by Ellen Easley Wallace on September 19, 2006 at 7:51 am, and is filed under D. - Main Dishes -, d. Chicken. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
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Ellen,
Just wanted to say you are doing a great job and I love all your recipes.
Can’t wait to have Chicken Pot Pie tomorrow night!
Your Sister,
Sarah Joy
about 3 years ago
Ellen,
I fixed the chicken pot pie tonight, and it was delicious and very quick and easy. Sonny said for me not to forget this recipe.
We cannot wait to see what you are cooking each week.
Love,
Aunt Martha and Uncle Sonny
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Been waiting for an easy to follow receipe for one of my favorite comfort foods.
Cannot wait to try this.
Donna M from Miss. State