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Nutrition Facts
Serving Size 260 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 970 mg 40%
Total Carbohydrate 19 g 6%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 30 g
Vitamin A 2% Iron 2%
Vitamin C 2% 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.

Rotisserie Chicken Pot Pie

Prep Time
35 minutes
Cook Time
30 minutes
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

2 H-E-B Pie Crusts, refrigerated room temperature
10 3/4 Oz Hill Country Fare Condensed Cream of Chicken Soup
10 Oz H-E-B Frozen Mixed Vegetables
1 cup(s) H-E-B Diced Sweet Onion
1 cup(s) Hill Country Fare Southern Style Hash Browns
3 cup(s) H-E-B Rotisserie Chicken, chopped
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Remove Hill Country Fare pie crust package from refrigerator and let stand at room temperature for 20 minutes or microwave on defrost according to package directions.
Heat oven to 450°F.
Unfold pie crust and place in a deep dish pie pan according to package directions and set aside. Unfold remaining crust and set aside in wrapper.
Combine condensed cream of chicken soup, mixed vegetables, onions and hash browns in a large microwave-safe mixing bowl. Stir vegetable mixture well and cover with plastic wrap. Microwave vegetable mixture on high power for 5 minutes.
Stir the vegetable mixture, cover with plastic wrap and microwave on high power for 2 more minutes.
Stir chicken into vegetable mixture and pour into crust-lined pan.
Top with second crust, seal edges and flute edges according to package directions. Cut several slits in top crust.
Cover edges of crust with foil and bake for 15-20 minutes until the crust is golden brown.



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