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Nutrition Facts
Serving Size 287 g
(Approx. 8 Servings)
Amount Per Serving
Calories 520 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 17 g 85%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 1260 mg 53%
Total Carbohydrate 46 g 15%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 18 g
Vitamin A 8% • Iron 60%
Vitamin C 2% • Calcium 6%
*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.

Sheet Pan Chicken Pot Pie

Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Tbsp olive oil, divided use
8 Oz H-E-B Fresh Diced Savory Vegetables
1 Tbsp flour
1 cup(s) whole milk
26 Oz H-E-B Select Ingredients Cream of Chicken Soup
10 Oz H-E-B Select Ingredients Premium Canned Chicken, drained
6 Oz H-E-B Steamable Mixed Vegetables
2 The Texas Pie Company Original Pie Dough Puck, rolled out according to package directions to fit a quarter sheet tray
1 large egg, beaten
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Instructions

1
Preheat oven to 375°F.
2
In a large sauté pan over medium high heat, add oil and savory vegetables. Cook 5 minutes stirring constantly, then add flour and remaining oil and continue to stir.
3
Add whole milk, soup, canned chicken and mixed vegetables. Stir and reduce temperature to medium-low.
4
While chicken mixture cooks, place one sheet of dough in a quarter sheet tray and bake 10 minutes.
5
Once pan baked, add chicken mixture to pan and top with other prepared pie dough.
6
Cut a few slits in top of dough and then brush dough with beaten egg.
7
Bake 30 minutes or until golden brown.
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