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Nutrition Facts
Serving Size 268 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1000 mg 42%
Total Carbohydrate 35 g 12%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 29 g
Vitamin A 20% • Iron 8%
Vitamin C 25% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mom's Made With Love Chicken Pot Pie

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Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 refrigerated pie crusts, room temperature
1 Chef Style Heart Cookie Cutter
10 3/4 Oz condensed cream of chicken soup
12 Oz H-E-B Peas with Butter Sauce
1 medium white potatoes, peeled and cut into 1-inch cubes
3 H-E-B Fully Cooked Chicken Breasts Chunks, cut into bite-sized pieces
2 Tbsp unsalted butter
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Instructions

1
Heat oven to 450°F.
2
Remove pie crust package from refrigerator and let stand at room temperature for 20 minutes or microwave on defrost according to package directions.
3
Unfold pie crust and place in deep-dish pie pan according to package directions and set aside.
4
Unfold remaining crust and set on foil-lined surface.
5
Use heart-shaped cutter to cut out 3-4 hearts around the center of the crust.
6
Combine condensed cream of chicken soup, peas and potato in a large microwave-safe mixing bowl; stir mixture well and cover with a paper towel.
7
Microwave mixture on high for 5-7 minutes, stopping every minute to stir mixture and rotate bowl to avoid burning.
8
Stir chicken into vegetable mixture and pour into crust-lined pan.
9
Top with second crust with heart-shaped cutouts.
10
Seal top crust to bottom crust edges and pinch edges according to package directions.
11
Arrange remaining heart shapes over pie and brush with melted butter.
12
Cover edges of crust with foil and bake for 20-30 minutes until crust is golden brown.

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