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    You are in: Home / Thanksgiving / Sarah Shipley's Chicken Pot Pie Recipe
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    Sarah Shipley's Chicken Pot Pie

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 31, 2007

      Enjoyed very much, altho found it a bit too much dough for our taste..used two prepared pie crusts and am sure preparing own dough is preferable. Next time will add some green peas and saute the celery ahead of time.

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    • on July 26, 2007

      This pot pie was very yummy, and my bf raved about it. I thought the mixture would make a great chicken salad on its own too without the pie crust :) Thanks for sharing this!

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    • on March 31, 2007

      We are not big fans of mixed vegetables so this was perfect for us. I used the Tyson pouch of chicken and it worked well. Did add some black pepper to the mixture and a bit more mayo. Thank you WI Cheesehead, we enjoyed!

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    • on January 13, 2007

      This recipe was just as easy to throw together as the refrigerated pie crust, cream of chicken soup, and frozen mixed vegetable version of chicken pot pie that I'm used to making. It was quite tasty and a nice change from that same old standard. The only mistake I made was to use precooked chicken from the grocery store. This made the dish too salty (definitely NOT the fault of the recipe), so next time I'll make it w/ homemade leftover chicken.

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    Nutritional Facts for Sarah Shipley's Chicken Pot Pie

    Serving Size: 1 (99 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 318.9
     
    Calories from Fat 186
    58%
    Total Fat 20.7 g
    31%
    Saturated Fat 6.9 g
    34%
    Cholesterol 33.3 mg
    11%
    Sodium 315.2 mg
    13%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.0 g
    8%
    Protein 14.5 g
    29%

    The following items or measurements are not included:

    low-fat mayonnaise

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