Super Fast Chicken Pot Pie |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Start with cooked chicken, throw in a few easy ingredients, and speed a delicious meal to the table. I found this recipe in a newspaper article. Ingredients:
2 large chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1 deboned deli chicken |
1 (15 ounce) jar alfredo sauce |
16 ounces frozen mixed vegetables (peas, carrots, green beans, corn) |
2 tablespoons chopped pimiento or 2 tablespoons red peppers |
1 pinch dried thyme |
salt & pepper |
2 crusts from 1 package refrigerated pie crusts |
Directions:
1. Preheat oven to 375 degrees.
2. Chop chicken.
3. Empty bag of frozen veggies into a microwave safe bowl. Defrost in microwave. Drain any liquid.
4. Add everything except the pie crusts. Stir.
5. Spray a deep dish glass pie pan with cooking spray.
6. Line the pie pan with one crust. Press lightly to mold to pan.
7. Fill with chicken, vegetable, & sauce mixture.
8. Top with remaining crust. Press lightly. Crinp edges of the crusts. Cut a few slits in top of pot pie.
9. Bake for 25-30 minutes until golden brown.
10. Let sit 5-10 minutes before slicing into wedges.
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