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Crock Pot Chicken Pot Pie

 
One serving costs about $0.95

$0.95 per serving

15 people like this recipe

15 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:58%

Spoonacular Score: 58%

 

Crock Pot Chicken Pot Pie requires around roughly 45 minutes from start to finish. One portion of this dish contains around 14g of protein, 11g of fat, and a total of 255 calories. For 95 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 20. 15 people have tried and liked this recipe. It works well as an inexpensive main course. It is a good option if you're following a dairy free diet. This recipe from Foodista requires chicken breasts, condensed cream of chicken soup, pie crusts, and vegetables - we prefer peas and carrots. With a spoonacular score of 58%, this dish is solid. If you like this recipe, take a look at these similar recipes: Crock Pot Chicken Pot Pie, Chicken (Crock) Pot Pie, and Crock Pot Freezer Packs: One Pot Chicken Dinner.

Ingredients

Servings:
4
4  frozen skinless boneless chicken breasts
frozen skinless boneless chicken breasts
1 large can
1 large can canned condensed cream of chicken soup
canned condensed cream of chicken soup
4 medium
4 medium diced potatoes
diced potatoes
2.5 cups
2.5 cups frozen peas and carrots
frozen peas and carrots
some
some salt and pepper
salt and pepper
4
4  pie crusts
pie crusts
1
1  egg white
egg white
4  frozen skinless boneless chicken breasts
4
frozen skinless boneless chicken breasts
1 large can canned condensed cream of chicken soup
1 large can
canned condensed cream of chicken soup
4 medium diced potatoes
4 medium
diced potatoes
2.5 cups frozen peas and carrots
2.5 cups
frozen peas and carrots
some salt and pepper
some
salt and pepper
4  pie crusts
4
pie crusts
1  egg white
1
egg white

Equipment

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


Instructions

In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well. Add additional salt and pepper if desired. 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. Top with pie crust. Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal. Brush with egg white or melted butter and bake for 20-30 minutes until crust is fully cooked and golden brown on top. 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: $0.95
Ingredient
4 frozen skinless boneless chicken breasts
1 large can canned condensed cream of chicken soup
4 mediums diced potatoes
2.5 cups frozen peas and carrots
4 pie crusts
1 egg white
Price
$8.02
$1.31
$1.14
$1.00
$7.29
$0.18
$18.93

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

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

  • 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.

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

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.

  • 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!)

  • 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.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
255 Calories
13g Protein
11g Total Fat
24g Carbs
11% Health Score
Limit These
Calories
255
13%

Fat
11g
17%

  Saturated Fat
3g
21%

Carbohydrates
24g
8%

  Sugar
0.09g
0%

Cholesterol
30mg
10%

Sodium
328mg
14%

Get Enough Of These
Protein
13g
28%

Vitamin A
1703IU
34%

Vitamin B3
6mg
32%

Selenium
17µg
25%

Vitamin B6
0.48mg
24%

Manganese
0.47mg
23%

Iron
2mg
15%

Phosphorus
151mg
15%

Copper
0.25mg
13%

Potassium
420mg
12%

Vitamin B1
0.17mg
11%

Fiber
2g
10%

Folate
39µg
10%

Vitamin B5
0.98mg
10%

Vitamin C
7mg
9%

Vitamin B2
0.15mg
9%

Magnesium
30mg
8%

Zinc
0.7mg
5%

Vitamin K
3µg
3%

Calcium
28mg
3%

Vitamin E
0.32mg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need

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