Easy Chicken Pot PieSubmitted by: MSUEJAMES
IntroductionCreamy Chicken Pot Pie Creamy Chicken Pot Pie
Mixed Vegetables, canned, 2 cup
Chicken Breast, no skin, 1lb
Campbell's Cream of Chicken Soup (98% fat free), 1 cup
Pie crust, frozen, ready-to-bake, 2 crust, single 9"
Olive Oil, 1 tbsp
Place medium size pan on medium heat with 1 tbsp of olive oil.
Dice chicken into small squares.
Heat chicken on medium heat until fully cooked.
Add can of soup and veggies.
Stir until all ingredients are mixed.
Pour ingredients into bottom pie shell.
Use second pie shell to cover pie.
Cut off excess piecrust.
Wet piecrust ends all the way around.
Cut a small slit in the middle of the top of the pie.
Place in oven for approx. 30 minutes or until piecrust is golden brown.
Makes 1 pie = 8 slices/servings
Number of Servings: 8
Recipe submitted by SparkPeople user MSUEJAMES.