DELICIOUSLY SIMPLE CHICKEN POT PIE
This is my DH's favorite recipe, and I love it because it's so simple to make! This is especially good on a cold night after a long day at work when you want some warm comfort food but don't have the time or energy to put a lot into preparation. **I wasn't happy with the consistency of the filling, so I played around with the recipe a few times. I think I've finally got it just how I like it and have edited the recipe to reflect the changes.**
Provided by Soup Fly
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Allow pie crusts to sit at room temperature 15-20 minutes.
- (Or microwave on defrost 1 min) Preheat oven to 350.
- Place bottom pie crust in 8-9" pie pan.
- Stir chicken, vegetables and soup until mixed well.
- Spread evenly into pie shell.
- Cover with top pie crust and flute the edges or pinch together with a fork to connect top and bottom crusts.
- Poke small hole in center of top crust and make four 1/2" slits, evenly spaced.
- Bake at 350 for 30 minutes or until crust is brown and filling is warmed through
- Lower temperature to 325 degrees and bake an additional 15 minutes.
Nutrition Facts : Calories 259.8, Fat 6.6, SaturatedFat 2, Cholesterol 48.6, Sodium 895.3, Carbohydrate 25.9, Fiber 6.4, Sugar 5.5, Protein 23.6
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