Light & Quick Chicken Pot Pie by
Note: To save time, you can purchase frozen pie crusts and cook the pot pies directly in those pans instead of using the refrigerated, roll-out crusts.
Ingredients
2 cups cooked chicken breast, chopped
16 oz bag frozen mixed vegetables OR 1 large can Veg-All, drained
1 can fat-free cream of chicken soup
1 can fat-free cream of mushroom soup
1/2 cup (+/-) whole milk
2 pie crusts (refrigerated, not frozen)
Instructions
In a large boiler, mix both cans of soup over medium heat.
Add milk to desired consistency.
Reduce heat to low; add veggies to the soup mixture and lightly cook for 5 minutes.
Take off heat. Stir in chicken until ingredients are well mixed.
Put one refrigerated pie crust into the bottom of a round pie pan.
Pour in the veggie/soup mixture, and cover with the remaining pie crust. Seal the edges to keep the filling from bubbling out.
Bake at 350 for 15-20 minutes, or until crust is golden brown.
Add milk to desired consistency.
Reduce heat to low; add veggies to the soup mixture and lightly cook for 5 minutes.
Take off heat. Stir in chicken until ingredients are well mixed.
Put one refrigerated pie crust into the bottom of a round pie pan.
Pour in the veggie/soup mixture, and cover with the remaining pie crust. Seal the edges to keep the filling from bubbling out.
Bake at 350 for 15-20 minutes, or until crust is golden brown.