bottomless chicken pot pie

This is a very creamy and hearty chicken pot pie great for a cold winter’s night. It is a warm and comforting dish that just makes you feel good. Prepared pie crust is filled with mixture of cream of chicken soup, fat-free milk, chicken breast pieces, peas, carrots and fresh ground black pepper. Top crust is placed over filling and pie is baked in preheated oven until crust is golden brown and filling is bubbly.

Ingredients -

1 (10-3/4 ounces) can Cream of Chicken Soup
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 (15-ounce package) Refrigerated Folded Pie Crust

Preparation:

1. Preheat the oven to 425°.

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

3. Mix well. Season with fresh ground black pepper.

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.

Pot Pie Making Tips -

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.

Pot Pie Making Tips -

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.

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