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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Crock Pot Chicken Pot Pie

 
One serving costs about $1.55

$1.55 per serving

15 people like this recipe

15 likes

This recipe is ready in 400 minutes

Ready in 6 hours and 40 minutes

12 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:66%

Spoonacular Score: 66%

 

Crock Pot Chicken Pot Pie might be just the main course you are searching for. This dairy free recipe serves 12 and costs $1.55 per serving. One serving contains 435 calories, 18g of protein, and 20g of fat. If you have cream of chicken soup, potatoes, vegetables, and a few other ingredients on hand, you can make it. To use up the pie crusts you could follow this main course with the Sugar & Spice Pie Crust Cookies as a dessert. 15 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 6 hours and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. Try Instant Pot Chicken Pot Pie Soup, Chicken Pot Pie Pockets, and Homemade Chicken Pot Pie Soup for similar recipes.

Ingredients

Servings:
26 oz
26 oz canned cream of chicken soup
canned cream of chicken soup
1
1  egg white
egg white
2.5 cups
2.5 cups Frozen Mixed Vegetables
Frozen Mixed Vegetables
4
4  pie crusts
pie crusts
4 medium
4 medium diced potatoes
diced potatoes
some
some salt and pepper
salt and pepper
5
5  skinless boneless chicken breasts
skinless boneless chicken breasts
26 oz canned cream of chicken soup
26 oz
canned cream of chicken soup
1  egg white
1
egg white
2.5 cups Frozen Mixed Vegetables
2.5 cups
Frozen Mixed Vegetables
4  pie crusts
4
pie crusts
4 medium diced potatoes
4 medium
diced potatoes
some salt and pepper
some
salt and pepper
5  skinless boneless chicken breasts
5
skinless boneless chicken breasts

Equipment

slow cooker
slow cooker
oven
oven
slow cooker
slow cooker
oven
oven


Instructions

  1. In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well. Add additional salt and pepper if desired.
  2. Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking. Preheat oven to 400. Prepare pie crusts. Spoon chicken filling into pie crust.
  3. Top with pie crust. Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal.
  4. Brush with egg white or melted butter and bake for 20-30 minutes until crust is fully cooked and golden brown on top.
  5. Allow pies to cool for at least 10 minutes before cutting. Best served hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.55
Ingredient
26 ounces canned cream of chicken soup
1 egg white
2.5 cups Frozen Mixed Vegetables
4 pie crusts
4 mediums diced potatoes
5 skinless boneless chicken breasts
Price
$3.16
$0.18
$1.79
$7.29
$1.14
$5.01
$18.56

Tips

Health Tips

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • When buying canned soup, look for low-sodium versions to cut down on unnecessary sodium.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Disclaimer

Nutritional Information

Quickview
434 Calories
18g Protein
19g Total Fat
45g Carbs
15% Health Score
Limit These
Calories
434
22%

Fat
19g
30%

  Saturated Fat
5g
37%

Carbohydrates
45g
15%

  Sugar
0.35g
0%

Cholesterol
35mg
12%

Sodium
940mg
41%

Get Enough Of These
Protein
18g
37%

Vitamin A
2051IU
41%

Manganese
0.82mg
41%

Vitamin B3
7mg
39%

Vitamin B6
0.59mg
29%

Selenium
20µg
29%

Iron
4mg
28%

Copper
0.47mg
24%

Phosphorus
208mg
21%

Fiber
4g
19%

Potassium
637mg
18%

Vitamin B1
0.26mg
17%

Folate
65µg
16%

Vitamin C
12mg
15%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
13%

Magnesium
48mg
12%

Zinc
1mg
8%

Vitamin K
6µg
6%

Calcium
52mg
5%

Vitamin E
0.68mg
5%

Vitamin B12
0.1µg
2%

covered percent of daily need

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