- 6
- 25 mins
Ingredients
- 2 frozen 9-inch pie crusts
- 1 Tablespoon butter
- 1 cup fingerling potatoes, cut into 1/2-inch slices
- 3 carrots, peeled and chopped
- 1 shallot or 1/2 large onion, minced
- 3 cloves garlic, minced
- 2 cups chopped cooked chicken or turkey
- 1/2 cup fresh or frozen peas
- 1-1/2 cups creamy soup (like creamy potato leek soup), or 10.5 ounce an condensed cream of chicken soup and 1/2 cup light cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Preparation
Step 1
Take pie crusts out of freezer and set aside to bring to room temperature. (If using homemade pie crusts, add one crust to 9-inch pie pan. Set other crust aside.)
Preheat oven to 375 degrees Fahrenheit. (If cooking in the toaster over, preheating isn’t necessary.)
In a large frying pan, melt butter.
Add the potatoes and sauté on medium heat for 2 minutes, or until slightly translucent.
Add carrots and stir to combine. Sauté for another 2 minutes, or until carrots are slightly browned.
Stir in shallots and garlic and heat for 5 minutes, or until both are softened and tender.
Add chicken, peas, creamy soup or condensed soup and light cream, and Italian seasoning. Stir to combine.
Bring to a simmer, stirring frequently.
Add salt and pepper to taste.
Pour mixture into pie crust in pan.
Top with other pie crust. Adjust the top crust and crimp together the edges to seal.
With sharp knife, cut several slices into the top crust to allow venting.
Bake pie about 45 minutes, or until top is golden brown and you can hear liquid bubbling.