*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great recipe. I used a 3" deep casserole dish and doubled the pie crust. Also did not use water...cooked all in low-sodium chicken broth. If you do this be careful how much extra salt you add. Also used 2 packages of chicken gravy and 2 mushroom gravy and added some mushrooms rather than the corn. Lastly I only cooked it for about 30min or the crust would have burned. Since all is cooked going in the only reason it goes in the oven is to bake the piecrust. YUM!!!
Great recipe. I agree with other reviewers that the filling makes enough for 2 or 3 pies. I saved it to make chicken noodle soup the next day. I did make some changes to lighten it up that probably made it a 4-star; but I'm certain the recipe as written is a 5 star. I used baked boneless chicken breast and omitted the butter (actually by accident!). I didn't even miss the butter although I'm sure that would have made a huge difference. Next time I'll probably use half the butter called for. I recommend lining the edges of the crust with aluminum foil to avoid burning.
Delicious!! Followed advice of others and doubled the sauce and added some garlic. Family was fighting over the leftovers! Am going to try another reviewer's suggestion to switch out chicken for beef. Thank you!