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Grandmas Favorite Pot Pie
will surely become an all-time favorite
1 can (15 ounces) diced potatoes, drained
1 can (15 ounces) sliced carrots, drained
1 can (15 ounces) reduced-sodium sweet peas, drained
1 can (10 ounces) chicken, drained and flaked
1 can (10 3/4 ounces) reduced-sodium cream of chicken soup
1 can (8 ounces) sliced mushrooms, drained
1/2 teaspoon onion powder
1/4 teaspoon ground sage
1/4 teaspoon ground rosemary
1/4 teaspoon freshly ground pepper
1 package (15 ounces) refrigerated pie crust, contains two crusts


Preparation Time: Approximately 10 minutes

Cook Time: Approximately 50 minutes

Heat the oven to 400°F.

Place the potatoes, carrots, peas, chicken, mushrooms and soup in a large bowl, and fold together until blended. Add the onion powder, sage, rosemary and pepper, and stir until blended.

Form 1 pie crust into a deep dish pie plate. Pour the pot-pie mixture into the crust, and place the top crust over the top. Seal the edges with a fork or by pinching with the thumb and forefinger. Cut two, 1-inch slits in the center of the crust to vent.

Bake 10 minutes; reduce the heat to 350°F. Bake for an additional 40 minutes, or until the crust is golden. Place on a wire rack to cool slightly. Cut the pie into 8 wedges to serve.

Servings: 8

Nutritional Information Per Serving:
Calories 380; Total fat 16g; Saturated fat 6g; Cholesterol 45mg; Sodium 880mg; Carbohydrate 46g; Fiber 5g; Protein 16g; Vitamin A 100%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 20%DV *Daily Value

Preparation Time: 10 Serves: 8
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
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