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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Crusted Chicken Pot Pie

Source: dLife

A creamy chicken/celery mixture baked inside a crispy crust.

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	352.5

Total Carbs	39.4 g

Dietary Fiber	2.9 g

Sugars	3.3 g

Total Fat	11.6 g

Saturated Fat	2.5 g

Unsaturated Fat	2.6 g

Potassium	286.0 mg

Protein	23.6 g

Sodium	578.8 mg

Dietary Exchanges 11.6 Fat, 0.2 Milk, 0.3 Other Carbs, 1.9 Starch, 2.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 375 degrees F.
Mix together the soup and milk in a 2-quart pot, and cook over medium heat, stirring frequently until mixture comes to a boil.
Stir in the chicken (or turkey) and the vegetables.
Spread the chicken mixture evenly into a 9-inch deep dish pie pan sprayed with cooking spray, and set aside.
Mix together the flour, oats, and baking powder in a medium mixing bowl.
Then cut in the margarine or butter until the mixture resembles coarse meal. Add enough buttermilk to form a stiff dough that leaves the sides of the bowl and forms a ball.
Turn the dough onto a floured surface, and pat into 5-inch circle. Then roll into a 10-inch circle using a rolling pin.
Cut the dough into 3/4-inch-wide strips, and lay half of them over the filling, spacing them 1/2 inch apart. Lay the remaining strips over the filling in the opposite direction.
Trim the edges to conform dough to the shape of the pan.
Bake for 25 to 30 minutes, and then remove from oven and let sit for 5 minutes.