Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Ingredients: 1 (15 ounce) package pie dough; 2 tablespoons all-purpose flour; 1 1/2 teaspoons dried rubbed sage; salt and pepper; 8 ounces cooked boneless skinless chicken breasts, pre-cooked and diced; 1 1/4 cups water; 1 1/4 cups frozen mixed vegetables (I use frozen peas, corn, carrots, and geenbeans.); 1 (10 1/2 ounce) can cream of chicken and mushroom soup

8 ingredients

8 steps

Ingredients

1 (15 ounce) package pie dough
2 tablespoons all-purpose flour
1 1/2 teaspoons dried rubbed sage
salt and pepper
8 ounces cooked boneless skinless chicken breasts, pre-cooked and diced
1 1/4 cups water
1 1/4 cups frozen mixed vegetables (I use frozen peas, corn, carrots, and geenbeans.)
1 (10 1/2 ounce) can cream of chicken and mushroom soup

Directions

1

Pre-heat oven to 425 degrees.
2

In a plastic bag, mix flour, salt, pepper, and sage. Mix well, then add chicken. Mix again.
3

Brown chicken in a large skillet. Add water slowly to loosen brown bits.
4

Add veggies and soup then simmer for ten minutes.
5

Lightly grease a 9 inch pie pan and add bottom pie crust.
6

pour in chicken and veggie mixture then add top crust. Cut slits in to crust to let out steam.
7

Cook for 45 minutes in a pre-heated oven.
8

After 20 minutes cover edges of cust with tinfoil.