Chicken Pot Pies

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1/8 of 9" pie) contains 450 calories, 41 g carbohydrate, (2 g fiber), 12 g protein, 27 g fat, (11 g saturated fat), 75 mg cholesterol, and 550 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 450
  • Servings: 16
  • Active Time: 35 minutes
  • Total Time to Make: 55 minutes
Chicken Pot Pies

Ingredients

Instructions

You'll Need

Two 9-inch pie pans

Directions

  1. Preheat oven to 450 degrees. Unroll 2 pie crusts; place 1 crust in each pan, pressing crusts firmly against side and bottom of pans to prevent shrinking. Trim crust evenly to pan edges. Prick sides and bottom of crusts with fork. Bake per pkg directions, 11-13 min. Set aside.
     
  2. Heat creamed chicken and vegetables in large pot on MED. Add sherry cooking wine, thyme, and potatoes; heat thoroughly. Season with pepper.
     
  3. Carefully divide hot creamed chicken equally between pans.  Unroll remaining crusts; place 1 atop each filled pie, covering completely. Seal crusts together by crimping (see chef tip). Cut a few small slashes in top crust with knife tip. Whisk egg and water together in small bowl; brush top pie crust with egg mixture. 
     
  4. Reduce oven to 425 degrees. Transfer pies to oven.  Bake 15-20 min, until top crusts begin to turn golden brown.
     
  5. Remove from oven; let stand 15 min.
Chef Tips
  • Use pie weights when baking bottom crust to prevent puffing.
  • Crimp pie crust top by pinching it over bottom crust between forefinger and thumb, forming scalloped pattern around edge of pie.
  • Baked pie can be frozen.  To reheat: place frozen pie in cold oven; heat at 400 degrees about 1 hour, 15 min. Cover loosely with foil if crust begins to overbrown.

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