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Leftover Chicken Pot Pie

Web20.Chickens's picture
Ingredients
  Ricotta cheese 1 Cup (16 tbs)
  Spaghetti sauce 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced or passed through a garlic press
  Cooked chicken 2 Cup (32 tbs), cut-up (Plain Or In A Sauce)
  Chopped vegetables 2 Cup (32 tbs) (Leftover)
  Canned chopped green chilies 4 Ounce (1 Can)
  Freshly ground black pepper To Taste
  Refrigerated pie crust 1 (9 Inches Round)
  Salt To Taste
Directions

1. Preheat the oven to 425° F.
2. Combine the ricotta, spaghetti sauce, garlic, chicken, vegetables, and chiles in a mixing bowl. Season to taste with salt and pepper, and transfer the mixture to a round ovenproof baking dish, between 9 and 10 inches in diameter and 1 1/2 inches deep.
3. Place the refrigerated pie crust loosely over the rim of the baking dish, and with the tip of a knife make some slashes in the dough to allow the steam to escape. Bake for 25 minutes, then raise the heat to 450°F and bake 5 minutes more for the crust to completely bake through. Let the pie rest for 5 minutes, then cut into wedges and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 557 Calories from Fat 294

% Daily Value*

Total Fat 33 g50.5%

Saturated Fat 13.2 g66.2%

Trans Fat 0 g

Cholesterol 86.6 mg28.9%

Sodium 872.1 mg36.3%

Total Carbohydrates 37 g12.4%

Dietary Fiber 3.3 g13.3%

Sugars 1.2 g

Protein 28 g56.5%

Vitamin A 65.9% Vitamin C 36.7%

Calcium 25% Iron 19.4%

*Based on a 2000 Calorie diet

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Leftover Chicken Pot Pie Recipe