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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This is an easy semi-homemade healthy chicken pot pie that your family is sure to love. Ingredients:
10 1/2 ounces low-fat cream of chicken soup (campbells 98% fat free) |
1/3 cup low-fat milk |
2 tablespoons honey |
1 (16 ounce) bag frozen vegetables |
1 pie crust |
1 -2 cup cooked chicken (i like to use rotisserie chicken) |
Directions:
1. Preheat oven to 350.
2. Open pie crusts and let sit out to soften.
3. Spray pie pan with nonstick cooking spray.
4. In large mixing bowl - mix soup, milk, honey, vegetables together.
5. Unroll 1 crust into pie dish.
6. Pour in mix.
7. Unroll 2nd pie crust on top.
8. Pinch edges together.
9. Poke 5-8 knife marks in center of crusts.
10. (brush top crust with a beaten egg white or spray the top crust with cooking spray).
11. Bake at 350 for 75 minutes or until golden brown.
12. Remove from oven and enjoy.
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