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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A girlfriend sent this to me via email and insisted it was the best pot pie ever. She was right! I serve this to family and guests and everyone raves about it. It is even good as a leftover. Ingredients:
2 -3 chicken breasts, cooked and deboned,and cut up |
1 (6 ounce) package frozen sugar snap peas (cooked in microwave) |
1 cup carrot, sliced thin (cook a bit in microwave first) |
1 (10 3/4 ounce) can cream of chicken soup |
8 1/16 ounces cans milk |
1 cup kraft four cheese blend |
1 cup mozzarella cheese |
1 ready-to-bake pie crust |
Directions:
1. Cook chicken, cool and dice.
2. Place bottom pie crust in pie plate.
3. Layer chicken, sugar snap peas, and carrots.
4. Mix soup with 3/4 can of milk.
5. Mix and pour over other ingredients.
6. Top with about 1 cup of 4-cheese mix and 1 cup mozzarella cheese.
7. Place top pie crust on top and bake at 350 for around 50 minutes until warm and bubbly.
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