Homemade Chicken Pot Pie By: Joan A.
My beautiful 2-year-old granddaughter, Madison, was diagnosed with CF at birth. This is one of my favorite recipes.
- 1 c fresh, frozen or canned green beans
- 1 c fresh, frozen or canned peas
- 1 c fresh, frozen or canned corn
- 1 c fresh, frozen or canned carrots
- 1 can(s) Campbell’s cream of mushroom soup
- 1 homemade or store bought pie crust (top and bottom)
- 1 stick(s) butter
- 1 tsp sugar
- 1 c prepared, boneless, skinless chicken
- Add All Ingredients
Prepare the chicken, cut into small pieces and place in bowl.
Prepare the vegetables and add to the bowl of chicken.
Place an uncooked pie crust in a glass pie dish (do not poke holes in the crust).
Fill the pie crust with the chicken and vegetable mixture until full (you may have extra to use in another recipe).
Spread an even layer of Campbell’s cream of mushroom soup on top of the mixture.
Place the top of the pie crust on, being sure to seal the edges.
Brush melted butter onto the top of the pie crust and sprinkle with sugar.
Bake in a 425 degree oven for approximately 20 minutes or until the crust is golden brown.
If the edges begin to brown, place aluminum foil around the edges.
Tip from Suzanne Michel: If using all canned vegetables the sodium content of the recipe will be higher.
- Servings: 8
Amount per serving:
- Calories: 386
- Fat: 24 g
- Sodium: 617 mg
- Protein: 8 g
- Calcium: 24 mg
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