Quiche and Savory Pies: Chicken Pot Pie VI

1 recipe pastry for a 9 inch double crust pie4 boneless, skinless chicken breast halves1/2 cup chopped onion1 teaspoon poultry seasoning1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of mushroom soup1 cup shredded Cheddar cheese1 cup shredded mozzarella cheese2 cups frozen mixed vegetables, thawed1 cup sliced fresh mushroomssalt and pepper to tastePreheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top. Bake in preheated oven for 50 minutes, until pastry is golden brown. Amount Per Serving  Calories: 648 | Total Fat: 37.3g | Cholesterol: 81mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 648

Total Fat: 37.3gCholesterol: 81mgSodium: 1272mgTotal Carbs: 44.5g    Dietary Fiber: 4.7gProtein: 33.8g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here