Bottomless Chicken Pot Pie |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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this came from Mr. Food's quick and easy diabetic cooking Ingredients:
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/2 cup nonfat milk |
3 cups cubed cooked chicken breasts |
1 (16 ounce) package frozen peas and carrots, thawed and drained |
1/2 teaspoon black pepper |
1 (15 ounce) package refrigerated pie crusts |
Directions:
1. Preheat the oven to 425 degrees.
2. In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
3. Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
4. Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
5. let sit for 5 minutes, then cut into wedges and serve.
6. NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.
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