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Ingredients

  • 14 1/8 ounces refrigerated piecrusts (2 crusts)
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 2 cups cooked chicken
  • 16 ounces frozen mixed vegetables
  • 1/2 teaspoon McCormick Rosemary Leaves (crushed)
  • 12 ounces chicken gravy (McCormick® Simply Better)

Directions

  1. Preheat oven to 425ºF. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie plate.
  2. Melt butter in large skillet on medium heat. Add onion; cook and stir 5 minutes. Stir in remaining ingredients. Season with salt and pepper to taste. Cook until heated through. Spoon filling into pastry-lined pie plate. Top with second crust. Seal edges and cut several slits on top.
  3. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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NutritionView more

950Calories
Sodium46%DV1110mg
Fat75%DV49g
Protein104%DV53g
Carbs25%DV74g
Fiber28%DV7g

PER SERVING *

Calories950Calories from Fat440
% DAILY VALUE*
Total Fat49g75%
Saturated Fat18g90%
Trans Fat
Cholesterol160mg53%
Sodium1110mg46%
Potassium850mg24%
Protein53g104%
Calories from Fat440
% DAILY VALUE*
Total Carbohydrate74g25%
Dietary Fiber7g28%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.