Chicken Pot Pie

Recipe by Hippie2MARS
READY IN: 1hr
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cubed cooked chicken
  • 1
    large potato, peeled and diced
  • 1
    carrot, peeled and diced
  • 1
    small onion, diced
  • 1
    (15 ounce) can cream of chicken soup (I use Healthy Request)
  • 1
    cup chicken broth (I prefer the low sodium version)
  • 18
    teaspoon pepper
  • 14
    teaspoon salt
  • 2
    refrigerated pie crusts
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DIRECTIONS

  • Arrange one of the piecrusts to line a deep-dish pie pan, or a casserole dish.
  • In a microwave safe dish, cook the potatoes, carrots and onion for 5 minutes, or until slightly tender.
  • Drain well.
  • Whisk together the soup, broth, salt and pepper.
  • Add the cooked vegetable mixture and chicken.
  • Stir in the peas.
  • Pour all into the prepared baking dish.
  • Cover with the other piecrust, crimping the edges to seal.
  • Cut two slits into the crust.
  • Place dish on a cookie sheet.
  • Bake in a 375 degree oven for 45 minutes.
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