Lizz's Easy Chicken Pot Pie |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 18 |
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This is a variation of a recipe of a dish my friend Lizz from N.J. made often. It is a simple and delicious chicken pot pie. I added a choice of 3 different topping crusts. Ingredients:
1 (9 inch) frozen pie crusts, for bottom (optional) |
2 (10 3/4 ounce) cans reduced-fat cream of chicken soup |
1 cup 2% low-fat milk |
1 (15 ounce) can veg-all, drained (mixed vegetables) |
1 -2 cup cooked chicken, cubed (leftovers or 1 large can chunk chicken, drained) |
1/2 teaspoon ground sage |
salt and black pepper, to taste |
1/2 cup 2% low-fat milk |
1/4 cup egg substitute |
1 cup bisquick |
1 (11 ounce) package refrigerated breadstick dough (optional) |
1 (9 inch) deep dish pie shells (optional) |
Directions:
1. Preheat oven to 375°F In medium bowl, mix filling ingredients and then pour into bottom pie crust (if using). Select your topping, and bake for 30-40 minutes.
2. BISQUICK TOPPING: Mix milk, egg, and bisquick in a small bowl. Spread out over chicken mixture. (or the second pie crust if prefered).
3. TWISTED TOPPING: Unroll and separate the breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed.
4. TWO CRUST TOPPING: Place 2nd pie crust over top of filling, tucking the edges under the bottom crust and flute them together. Cut a few slits in the top to allow steam to escape.
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