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Nutrition Facts
Serving Size 281 g
(Approx. 6 Servings)
Amount Per Serving
Calories 510 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 890 mg 37%
Total Carbohydrate 46 g 15%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 23 g
Vitamin A 60% • Iron 2%
Vitamin C 2% • Calcium 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.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Classic Chicken Pot Pie

Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 h 5 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

14 .1000 Oz Pillsbury Pie Crusts, 1 box, softened as directed on box
1/3 cup(s) H‑E‑B Select Ingredients Sweet Cream Salted Butter
1/3 cup(s) H‑E‑B Diced White Onion
1/3 cup(s) H-E-B Select Ingredients The Baker's Scoop Unbleached All Purpose Flour
1/2 Tsp H‑E‑B Mediterranean Sea Salt with Grinder
1/4 Tsp H‑E‑B Coarse Ground Black Pepper
1 3/4 cup(s) H‑E‑B Select Ingredients Chicken Broth
1/2 cup(s) H‑E‑B Select Ingredients Whole Milk
2 1/2 cup(s) H-E-B Meal Simple White Meat Shredded Chicken
2 cup(s) H‑E‑B Organics Mixed Vegetables
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Instructions

1
Heat oven to 425°F. Prepare pie crusts as directed on box for a two-crust pie using a 9-inch glass pie pan.
2
In a 2-quart saucepan, melt butter over medium heat. Add onions and cook 2 minutes, stirring frequently, until tender.
3
Mix in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
4
Stir in chicken and mixed vegetables and remove from heat. Spoon into crust-lined pan and top with second crust. Seal edge and flute then cut several slits in top crust.
5
Bake 30 to 40 minutes or until golden brown, covering crust edge with foil during last 15 to 20 minutes to prevent excessive browning. Let stand 5 minutes before serving.
6
Sponsored By: Pillsbury
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