Easy Classic Chicken Pot Pie
Standard
Nut free
Prep:
10 mins
Cook:
35 mins
Total:
45 mins
Level:
Ingredients
Directions
Group 1
Group 2
Group 3
WHAT YOU'LL NEED
2 cups diced Rotisserie chicken breast1 can mixed vegetables, drained
1 can condensed 98% fat-free cream of chicken soup
½ cup almond milk
2 deep-dish 9-inch frozen pie crusts, thawed
+ Salt and pepper, to taste
WHAT YOU'LL NEED
2 cups diced Rotisserie chicken breast1 can mixed vegetables, drained
1 can condensed 98% fat-free cream of chicken soup
½ cup almond milk
2 deep-dish 9-inch frozen pie crusts, thawed
+ Salt and pepper, to taste
WHAT YOU'LL NEED
2 cups diced Rotisserie chicken breast1 can mixed vegetables, drained
1 can condensed 98% fat-free cream of chicken soup
½ cup almond milk
2 deep-dish 9-inch frozen pie crusts, thawed
+ Salt and pepper, to taste
HOW TO MAKE
Preheat oven to 350°F (175°C). Combine diced chicken, mixed vegetables, soup, and almond milk in a medium-sized bowl and mix. Season with salt and pepper. Pour the mixture into first pie crust and cover with the second crust. Carefully fold the edges and poke a few small holes into the top crust. Bake for about 30 minutes, or until crust turns golden brown.
MAKES A PERFECT MATCH WITH
Digital Kitchen Scale with Timer
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