Better than Homemade Chicken Pot Pie |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This recipe is so easy and SO delicious, it's hard to believe the ingredients are all either pre-made or canned. Ingredients:
1 (12 1/2 ounce) can white chicken meat, drained |
1 (10 1/2 ounce) can cream of chicken soup (reduced fat) |
1 (29 ounce) can veg-all homestyle large-cut vegetables, drained |
1 (15 ounce) package refrigerated pie crusts (2 crusts) |
1 1/2 teaspoons dried celery flakes (can sub 1/2 tsp. dried parsley if you must) |
salt and pepper |
Directions:
1. Preheat oven to 425.
2. Place one of the room temperature pie crusts in a glass pie pan, pressing to bottom and sides of the pan.
3. Combine chicken, veggies, soup, celery flakes and salt and pepper to taste.
4. Pour into pie crust.
5. Top with the second pie crust, turning under edges, crimping, and puncture top crust with a knife about 4 times.
6. Bake for 25-30 minutes.
|
|