Diabetic Bottomless Chicken Pot Pie |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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from Mr. Food's Quick & Easy Diabetic Cooking Ingredients:
1 (10 ounce) can condensed cream of chicken soup |
1/4 cup nonfat milk |
3 cups chicken breasts, cooked and cubed |
1 (16 ounce) package frozen peas and carrots, thawed and drained |
1/2 teaspoon black pepper |
1 prepared pie crust |
Directions:
1. Preheat the oven to 425°F.
2. Combine the soup, milk, chicken, and peas & carrots in a large bowl.
3. Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
4. To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.
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