Easy Chicken Pot Pie

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 1 Lb refrigerated biscuit dough
  • 1 Cup canned cream of chicken soup , condensed (no water added)
  • 1 Cup cooked chicken , cubed
  • 1 Lb frozen mixed vegetables , thawed
Preheat oven to 350 ℉. Roll out dough and divide in half. Press half the dough into a buttered pie plate. Combine remaining ingredients in a bowl and pour into crust. Cover with remaining dough, crimping edges under to seal. Cut several slits in top of pie and bake about 30 minutes or until top is well browned.
Calories
520 Cal
Fat
12 g
Carbs
80 g
Protein
22 g
Fiber
7.2 g
Sugar
13 g
Cholesterol
34 mg
Sodium
2000 mg


Nutrients

Fiber     7.2 g
Fat     12 g
Sugar     13 g
Carbs     80 g
Protein     22 g
Calories     520 Cal

Fats

Fat, Poly     2.2 g
Fat, Mono     5.5 g
Fat, Sat     3.1 g
Fat, Trans     0 g
Fat, Percent     20 %

Vitamins

Vitamin, K     31 mcg     25 %
Vitamin, A     5000 IU     170 %
Vitamin, B12     0.1 mcg     5.7 %
Niacin     7.2 mg     45 %
Riboflavin     0.5 mg     38 %
Vitamin, C     3.7 mg     4.1 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     15 %
Vitamin, E     0.6 mg     4 %
Panto, Acid     1 mg     19 %
Choline     72 mg     13 %
Thiamin     0.6 mg     49 %

Minerals

Calcium     63 mcg     6.3 %
Phosphorus     660 mg     94 %
Magnesium     53 mg     13 %
Copper     0.3 mcg     29 %
Fluoride     29 mcg     740 %
Zinc     2.2 mg     20 %
Cholesterol     34 mg     0.8 %
Sodium     2000 mg     130 %
Selenium     27 mcg     49 %
Manganese     0.9 mg     13 %
Potassium     500 mg     11 %
Iron     5.1 mg     63 %