Better than Homemade Chicken Pot Pie

Recipe by LorenLou
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 1/2 ounce) can white chicken meat, drained
  • 1
    (10 1/2 ounce) can cream of chicken soup (reduced fat)
  • 1
    (29 ounce) can veg-all homestyle large-cut vegetables, drained
  • 1
    (15 ounce) package refrigerated pie crusts (2 crusts)
  • 1 12
    teaspoons dried celery flakes (can sub 1/2 tsp. dried parsley if you must)
  • salt and pepper
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DIRECTIONS

  • Preheat oven to 425.
  • Place one of the room temperature pie crusts in a glass pie pan, pressing to bottom and sides of the pan.
  • Combine chicken, veggies, soup, celery flakes and salt and pepper to taste.
  • Pour into pie crust.
  • Top with the second pie crust, turning under edges, crimping, and puncture top crust with a knife about 4 times.
  • Bake for 25-30 minutes.
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