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Steps
1
Heat oven to 400° F. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring frequently. Stir in soup and buttermilk. Heat to boiling; stir in mixed vegetables, potato, pimientos, salt and pepper.
2
Spoon mixture into ungreased 3-quart casserole. Remove pie crust from pouch; place over hot chicken mixture. Seal edge and flute. Cut slits in several places in top crust.
3
Bake 30 to 40 minutes or until crust is golden brown and filling is bubbly.
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Total Fat
11g
0%
Saturated Fat
4 1/2g
0%
Sodium
680mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
2g
0%
Protein
20g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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