CHICKEN POT PIE

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Chicken Pot Pie image

I love chicken pot pie, but I couldn't find a recipe that wasn't too complicated. I hit on this tasty, quick version and have never looked back!

Provided by Hippie2MARS

Categories     Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

2 cups cubed cooked chicken
1 cup frozen green pea
1 large potato, peeled and diced
1 carrot, peeled and diced
1 small onion, diced
1 (15 ounce) can cream of chicken soup (I use Healthy Request)
1 cup chicken broth (I prefer the low sodium version)
1/8 teaspoon pepper
1/4 teaspoon salt
2 refrigerated pie crusts

Steps:

  • Arrange one of the piecrusts to line a deep-dish pie pan, or a casserole dish.
  • In a microwave safe dish, cook the potatoes, carrots and onion for 5 minutes, or until slightly tender.
  • Drain well.
  • Whisk together the soup, broth, salt and pepper.
  • Add the cooked vegetable mixture and chicken.
  • Stir in the peas.
  • Pour all into the prepared baking dish.
  • Cover with the other piecrust, crimping the edges to seal.
  • Cut two slits into the crust.
  • Place dish on a cookie sheet.
  • Bake in a 375 degree oven for 45 minutes.

Nutrition Facts : Calories 328.6, Fat 16, SaturatedFat 4.9, Cholesterol 30.5, Sodium 774.8, Carbohydrate 31.7, Fiber 2.4, Sugar 3.8, Protein 14

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