Homestyle Chicken Pot Pie |
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Prep Time: 13 Minutes Cook Time: 30 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Ingredients:
cooking spray |
1 pound skinned, boned chicken breast halves, cut into cubes |
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup |
1/2 cup low-fat buttermilk |
1 (10-ounce) package frozen mixed vegetables, thawed |
1 (8-ounce) baking potato, peeled and diced |
1 (2-ounce) jar diced pimiento, drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 (15-ounce) package refrigerated piecrusts |
Directions:
1. Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray; add chicken, and cook 2 minutes, stirring often. Add soup and buttermilk, stirring well. Bring to a boil over medium-high heat; stir in mixed vegetables and potato. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in pimiento, salt, and pepper; remove from heat.
2. Place piecrust on a baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until lightly browned.
3. Gently slide baked piecrust over mixture in skillet.
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