Diabetic Bottomless Chicken Pot Pie

Recipe by Moirianne
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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 ounce) can condensed cream of chicken soup
  • 14
  • 3
    cups chicken breasts, cooked and cubed
  • 1
    (16 ounce) package frozen peas and carrots, thawed and drained
  • 12
    teaspoon black pepper
  • 1
    prepared pie crust
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DIRECTIONS

  • Preheat the oven to 425°F.
  • Combine the soup, milk, chicken, and peas & carrots in a large bowl.
  • Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
  • To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.
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