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Nutrition Facts
Serving Size 151 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 35
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 460 mg 19%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 14 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*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.
Oriental Chicken Pot Pie
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

2 H-E-B Pie Crust, fill and bake
1 Lb H-E-B Natural Boneless, Skinless Chicken Breast, cut into 1/2-inch cubes
15 Oz Hill Country Fare Mixed Vegetables: No Salt Added, drained
1 cup(s) sweet and sour sauce
1/4 Tsp McCormick Crushed Red Pepper
1 Tbsp H-E-B All Purpose Flour
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Heat oven to 350°F.
Thaw pie crusts at room temperature.
In a large bowl, combine chicken, vegetables, sweet and sour sauce, red pepper and flour.
Pour chicken-vegetable mixture into pie crust and mount to center of pie; season with pinch of salt and pepper.
Use remaining pie crust for top crust and pinch crusts together to seal.
Cut several vents into top crust and cover edges of pie crust with foil to prevent burning.
Place pie on a baking sheet and bake for 45 minutes.
Remove foil and bake 5-10 more minutes or until crust is golden brown.



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