Super-Easy Chicken Pot Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Easy-to-make, tastes like scratch , chicken pot pie. Use a leftover baked potato and some store-bought rotisserie chicken to make it even faster. Ingredients:
2 ready-made pie crusts |
1 (10 ounce) can healthy request cream of chicken soup |
8 ounces russet potatoes, pre-cooked, cooled, peeled and cubed |
1 cup frozen peas and carrot, thawed |
1/2 cup frozen cut green beans, thawed |
1 cup chicken breast, cooked and cubed |
Directions:
1. Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
2. Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.
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