Savory Chicken Pot Pie

Name: Savory Chicken Pot Pie
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters diced cooked chicken; 305 grams can condensed cream of chicken soup; 473 milliliters frozen mixed vegetables, thawed (from12 oz bag); 1 box refrigerated pie crusts, softened as directed on box

Savory Chicken Pot Pie is a dairy free main course. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 249 calories, 15g of protein, and 13g of fat each. Head to the store and pick up chicken, pie crusts, vegetables, and a few other things to make it today. To use up the mixed vegetables you could follow this main course with the Pumpkin Pie Dessert as a dessert.

Instructions

Heat oven to 400F. Soften pie crust as directed on package.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

Remove 1 crust from pouch; unfold crust.

Ingredients you will need

Crust

Place crust in bottom and up sides of 1-quart casserole.

Ingredients you will need

Crust

In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently.

Equipment you will use

Sauce Pan

Pour into crust-lined casserole.

Ingredients you will need

Crust

Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.

Ingredients you will need

Crust

Equipment you will use

Cookie Cutter

Knife

Bake at 400F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil