Chicken Pot Pie
This recipe makes two 9”inch pot pies and can easily be cut in half if desired.
Instructions:1. Heat oven to 400°F. In large bowl stir Simply Potatoes, chicken, mixed vegetables, gravy, salt and pepper until well blended. Divide mixture evenly into each frozen pie crust. Top each with refrigerated pie crust, trimming edges to fit. Pinch edges of both frozen and refrigerated pie crusts together to seal. Cut 4 to 5 slits into top of each pie for ventilation.
2. Bake 50 to 55 minutes or until heated through, covering edges of crust if excessive browning occurs. Let stand 5 minutes before serving.
Serving Size: 1/12th of recipe
Calories 394; Total Fat 21g; Saturated Fat 5g; Cholesterol 21mg; Sodium 901mg; Carbohydrate 39g; Dietary Fiber 2g; Protein 12g