Easy Double-Crust Chicken Pot Pie

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Double-crusted chicken pot pie.

Submitted by Momma Higg
Published on November 3, 2017
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Yield:
1 9-inch pot pie
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Ingredients

Original recipe (1X) yields 8 servings

  • 4 cups chopped cooked chicken

  • 1 (10.5 ounce) can condensed cream of celery soup

  • 1 ¼ cups chicken stock

  • ½ cup sour cream

  • 1 teaspoon ground black pepper

  • ½ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • 1 (14.1 ounce) package double-crust pie pastry, thawed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix chicken, condensed soup, chicken stock, sour cream, pepper, onion powder, and garlic powder together in a bowl.

  3. Place one pie crust in a 9-inch pie plate. Pour filling on top and cover with remaining crust. Crimp the edges to seal the top crust.

  4. Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Cover the edges with foil if needed, to protect from browning.

Nutrition Facts (per serving)

449 Calories
29g Fat
25g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 449
% Daily Value *
Total Fat 29g 37%
Saturated Fat 9g 43%
Cholesterol 65mg 22%
Sodium 697mg 30%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 21g 42%
Vitamin C 0mg 0%
Calcium 45mg 3%
Iron 2mg 13%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.