Bottomless Chicken Pot Pie

Name: Bottomless Chicken Pot Pie
Ingredients: 1 (10 3/4 ounce) can condensed cream of chicken soup; 1/2 cup nonfat milk; 3 cups cubed cooked chicken breasts; 1 (16 ounce) package frozen peas and carrots, thawed and drained; 1/2 teaspoon black pepper; 1 (15 ounce) package refrigerated pie crusts

6 ingredients

6 steps

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup nonfat milk
3 cups cubed cooked chicken breasts
1 (16 ounce) package frozen peas and carrots, thawed and drained
1/2 teaspoon black pepper
1 (15 ounce) package refrigerated pie crusts

Directions

1

Preheat the oven to 425 degrees.
2

In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
3

Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
4

Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
5

let sit for 5 minutes, then cut into wedges and serve.
6

NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.