Nacho Chicken Pot Pie

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 15 mins

Nacho Chicken Pot Pie

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Directions

  1. Let pie crust stand at room temperature according to package directions. Preheat the oven to 450 degrees F. In a large saucepan combine soup, frozen peas, water, and cream cheese. Cook and stir over medium-high heat until bubbly.
  2. Gently stir in undrained chicken, uncooked rice, and chives. Return to boiling. Pour into a 1-1/2-quart casserole.
  3. Top with pie crust. Trim to 1/2 inch beyond edge of casserole. Fold under pastry and flute edge. Cut slits in crust to allow steam to escape. Bake in a 450 degree F oven for 15 to 20 minutes or until crust is golden. Makes 4 servings.
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Nutrition Facts (Nacho Chicken Pot Pie)

  • Per serving:
  • 566 kcal ,
  • 31 g fat
  • (16 g sat. fat ,
  • 86 mg chol. ,
  • 1079 mg sodium ,
  • 49 g carb. ,
  • 3 g fiber ,
  • 25 g pro.
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