Pot Pie With a Twist Recipe

Name: Pot Pie With a Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can mixed vegetables; 1 (10 1/2 ounce) can cream of chicken soup; ¾ cup milk; ½ cup sour cream (may use lite); 1 dash celery salt; 14-½ teaspoon poultry seasoning (to taste); 1 dash paprika; 1 dash pepper (to taste); 1 chicken bouillon cube; ¼ cup parmesan cheese; 1 cup cubed cooked chicken; 2 refrigerated pie crusts (they come 2 per pkg)

Servings: persons

1 (8 ounce) can mixed vegetables
1 (10 1/2 ounce) can cream of chicken soup
¾ cup milk
½ cup sour cream (may use lite)
1 dash celery salt
14-½ teaspoon poultry seasoning (to taste)
1 dash paprika
1 dash pepper (to taste)
1 chicken bouillon cube
¼ cup parmesan cheese
1 cup cubed cooked chicken
2 refrigerated pie crusts (they come 2 per pkg)

1
1.
2
Mix all ingredients except pie crust in a medium size saucepan.
3
Heat over medium heat until bubbly.
4
2.Place in pie crust and top with the top crust.
5
Cut vents into top crust so the pie won't explode.
6
3.Pop in the oven and bake until golden brown.
7
4.Garnish with additional sour cream if desired.
8
5.
9
Refrigerate leftovers.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 ounce) can mixed vegetables, 1 (10 1/2 ounce) can cream of chicken soup, ¾ cup milk, ½ cup sour cream (may use lite), and more.

Yes, Pot Pie With a Twist falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pot Pie With a Twist

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