Bottomless Chicken Pot Pie

This is a very creamy and hearty dish great for a cold winter’s night. It is a warm and comforting dish that just makes you feel good.

Ingredients -

1 Can Cream of Chicken Soup (10-3/4 ounces)
1/4 Cup Fat-Free Milk
3 Cups cooked Chicken Breast (cubed)
1 package Frozen Peas and Carrots (thawed and drained)
1/2 Teaspoon Fresh Ground Black Pepper
1 refrigerated folded Pie Crust (15-ounce package)

Preparation:

1. Preheat the oven to 425°.

2. In a large bowl, combine the milk, chicken, peas, carrots, chicken and soup.

3. Mix well.

4. Pour the filling into a 9-inch deep-dish pie plate.

5. Cover with the pie crust.

6. Press against the pie plate to seal.

7. Flute, if desired.

8. Make several slits in the crust to create steam vents.

9. Place pie on a rimmed baking sheet.

10. Spray crust with nonstick cooking spray.

11. Bake for 40 to 45 minutes, or until heated through and the crust is golden.

12. Let sit for 5 minutes.

13. Cut into wedges and serve.

Cooking Tip

Avoid Oven Messes

To avoid spills place the deep-dish pie plate on a cookie pan lined with tin foil. It makes for easy clean up if it boils over because you can just through the tin foil away.

Cooking Tip

Cream of Chicken Soup

You can also substitute the Cream of Chicken Soup for a can of Cream of Cheddar Soup for a cheesy gooey pot pie.