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Nacho Chicken Pot Pie
Ingredients
-
1/2
15 ounce package refrigerated unbaked piecrust
-
1
11 ounce can condensed cheddar cheese soup
-
1
cup frozen peas
-
1/2
cup water
-
1
3 ounce package cream cheese, cut up
-
2
5 ounce can chunk-style chicken
-
1/2
cup quick-cooking rice
-
1
tablespoon snipped chives
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.
Nutrition Facts
(Nacho Chicken Pot Pie)
- Servings Per Recipe 4,
- Calories 566,
- Protein (gm) 25,
- Carbohydrate (gm) 49,
- Fat, total (gm) 31,
- Cholesterol (mg) 86,
- Saturated fat (gm) 16,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 258,
- Vitamin C (mg) 4,
- Sodium (mg) 1079,
- Calcium (DV %) 121,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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