Sarah's Chicken Pot Pie

Recipe by ssteele7899
READY IN: 1hr 25mins
SERVES: 5-6
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
  • 10 12
    ounces low-fat cream of chicken soup (Campbells 98% fat free)
  • 13
  • 2
    tablespoons honey
  • 1
    (16 ounce) bag frozen vegetables
  • 1
    pie crust
  • 1 -2
    cup cooked chicken (I like to use rotisserie chicken)
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DIRECTIONS

  • Preheat oven to 350.
  • Open pie crusts and let sit out to soften.
  • Spray pie pan with nonstick cooking spray.
  • In large mixing bowl - mix soup, milk, honey, vegetables together.
  • Unroll 1 crust into pie dish.
  • Pour in mix.
  • Unroll 2nd pie crust on top.
  • Pinch edges together.
  • Poke 5-8 knife marks in center of crusts.
  • (brush top crust with a beaten egg white or spray the top crust with cooking spray).
  • Bake at 350 for 75 minutes or until golden brown.
  • Remove from oven and enjoy.
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