Ingredients
8
8 servings
- •4 skinless, boneless chicken breast halves
- •1 (10.75 ounce) can condensed cream of chicken soup
- •2 (15 ounce) cans mixed vegetables, drained
- •1 recipe pastry for a 9 inch double crust pie
Instructions
- Boil or steam the chicken breasts until done. Dice.
- Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
- Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
Nutritional Facts
Per 8 servings
- Calories: 246
- Carbohydrate: 21g
- Fat: 11g
- Fiber: 5g
- Protein: 15g
- Sugar: 0g
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