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GRANDMA’S FAVORITE POT PIE
GRANDMA’S FAVORITE POT PIE
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INGREDIENTS
- Cooking Time: 50
- Servings: 8
- Preparation Time: 10
- 1 can (15 ounces) diced potatoes, drained
- 1 can (15 ounces) sliced carrots, drained
- 1 can (15 ounces) reduced-sodium sweet peas, drained
- 1 can (10 ounces) chicken, drained and flaked
- 1 can (10 3/4 ounces) reduced-sodium cream of chicken soup
- 1 can (8 ounces) sliced mushrooms, drained
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground rosemary
- 1/4 teaspoon freshly ground pepper
- 1 package (15 ounces) refrigerated pie crust, contains two crusts
DIRECTIONS
Heat the oven to 400°F.
Place the potatoes, carrots, peas, chicken, mushrooms and soup in a large bowl, and fold together until blended. Add the onion powder, sage, rosemary and pepper, and stir until blended.
Form 1 pie crust into a deep dish pie plate. Pour the pot-pie mixture into the crust, and place the top crust over the top. Seal the edges with a fork or by pinching with the thumb and forefinger. Cut two, 1-inch slits in the center of the crust to vent.
Bake 10 minutes; reduce the heat to 350°F. Bake for an additional 40 minutes, or until the crust is golden. Place on a wire rack to cool slightly. Cut the pie into 8 wedges to serve.
Nutritional Information Per Serving:
Calories 380; Total fat 16g; Saturated fat 6g; Cholesterol 45mg; Sodium 880mg; Carbohydrate 46g; Fiber 5g; Protein 16g; Vitamin A 100%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 20%DV *Daily Value
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