45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 20 persons
Weight Per Serving: 141g
Price Per Serving: 0.83$
276kcal
Nutrition
Calories: 276kcal
Protein: 13.41%
Fat: 41.37%
Carbs: 45.22%
Ingredients
- 4 chicken breast boneless skinless frozen
- 1 large can cream of chicken soup (family size)
- 4 medium potatoes diced peeled
- 2.5 cups peas-carrots mix shopping list frozen
- 20 servings salt and pepper to taste
- 4 pie crust dough
- 1 pie crust dough melted
Equipment
Directions
- In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well.
- Add additional salt and pepper if desired.
- Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking. Preheat oven to 40
- Prepare pie crusts. Spoon chicken filling into pie crust.
- Top with pie crust.
- Cut slits into the top crust to vent steam during baking.
- Cut excess crust from edges and pinch to seal.
- Brush with egg white or melted butter and bake for 20-30 minutes until crust is fully cooked and golden brown on top.
- Allow pies to cool for at least 10 minutes before cutting. Best served hot.
Nutrition Facts
Properties
Nutrition Score
9.6573913043478%
Flavonoids
Taste
Nutrients percent of daily need