Easy Chicken and Rice Pot Pie
Arlene Mobley - Flour On My Face
This easy Chicken and Rice Pot Pie is a perfect family recipe for a number of reasons. It is easy to make. It is a recipe that kids can help make, it’s a great way to use up leftover chicken and it will feed a large family on the cheap.
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Dish
Cuisine American
Servings 8 servings
Calories 490 kcal
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Preheat oven to 375 degrees
In a large bowl mix soup, water, milk, and pepper until the soup has blended with the milk and water.
Add the cooked chicken and vegetables.
Pour into a 9 x 13 inch casserole dish.
Cover with aluminum foil and bake for 30 minutes.
Uncover and top with puff pastry dough and bake for another 20 minutes or until the puff pastry dough is golden brown.
Serve hot.
Calories: 490 kcal Carbohydrates: 60 g Protein: 17 g Fat: 20 g Saturated Fat: 6 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 9 g Cholesterol: 26 mg Sodium: 857 mg Potassium: 353 mg Fiber: 4 g Sugar: 6 g Vitamin A: 732 IU Vitamin C: 25 mg Calcium: 83 mg Iron: 3 mg
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