4 Ingredient Chicken Pot Pie

4 Ingredient Chicken Pot Pie is a dairy free recipe with 6 servings. One portion of this dish contains around 89g of protein, 35g of fat, and a total of 1053 calories. For $4.76 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 24 people found this recipe to be flavorful and satisfying. Head to the store and pick up refrigerated pie crust, chicken gravy, chicken breast, and a few other things to make it today. It works well as a rather pricey main course. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 89%, this dish is outstanding. Similar recipes include Instant Pot 5-Ingredient Chicken Tacos, 4-Ingredient Mini Chicken Pot Pies | Simple Meals, and 4-Ingredient Mini Chicken Pot Pies | Simple Meals.

Servings: 6

 

Ingredients:

1 package (15 ounces) refrigerated pie crust (2 crusts)

1 can (10 1/2 ounces) Campbell's Chicken Gravy

3 cups cooked cut-up vegetables *

2 ounces cans (4.5 each) Swanson Premium White Chunk Chicken Breast in Water, drained

Equipment:

bowl

oven

Cooking instruction summary:

Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate. Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust. Bake at 400F. for 45 minutes or until the crust is golden brown. Use a combination of sliced carrots, peas and cubed potatoes.

 

Step by step:


1. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

2. Place 1 pie crust into a 9-inch pie plate.

3. Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate.

4. Place the remaining pie crust over the filling. Press the edges to seal.

5. Cut several slits in the top crust.

6. Bake at 400F. for 45 minutes or until the crust is golden brown.

7. Use a combination of sliced carrots, peas and cubed potatoes.


Nutrition Information:

Quickview
1052 Calories
89g Protein
35g Total Fat
89g Carbs
29% Health Score
Limit These
Calories
1052
53%

Fat
35g
54%

  Saturated Fat
9g
58%

Carbohydrates
89g
30%

  Sugar
0.84g
1%

Cholesterol
220mg
74%

Sodium
901mg
39%

Get Enough Of These
Protein
89g
178%

Vitamin B3
37mg
186%

Selenium
112µg
161%

Vitamin B6
2mg
129%

Phosphorus
762mg
76%

Vitamin B5
5mg
51%

Fiber
10g
42%

Potassium
1323mg
38%

Iron
6mg
36%

Vitamin B1
0.41mg
27%

Vitamin B2
0.46mg
27%

Magnesium
98mg
25%

Manganese
0.36mg
18%

Folate
63µg
16%

Zinc
2mg
15%

Vitamin B12
0.68µg
11%

Copper
0.14mg
7%

Calcium
70mg
7%

Vitamin E
0.97mg
6%

Vitamin K
5µg
6%

Vitamin A
270IU
5%

Vitamin C
4mg
5%

Vitamin D
0.34µg
2%

covered percent of daily need
Widget by spoonacular.com

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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