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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Golden, delicious chunky chicken and vegetable pot pie. One dish home-cooked meal. Ingredients:
2 refrigerated pie crusts |
4 chicken tenderloins, seared and cubed |
1 cup frozen green beans |
3/4 cup canned corn, drained |
3/4 cup sliced fresh mushrooms |
1 (8 ounce) can cream of chicken soup |
1 egg |
1 teaspoon red pepper powder |
salt and pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Sear and cube chicken.
3. Mix together cubed chicken, veggies, cream of chicken soup, egg, red pepper powder, salt and pepper. Heap into pie crust.
4. Cover with pie top, pinch sides down as if making a pie. Cut 2 slits in pie top to vent. Foil around edges of pie.
5. Bake at 400 degrees for approximately 30 minutes. Check periodically to make sure top of pie isn't getting too brown.
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