M'm! M'm! Good! Chicken Pot Pie

By EdieK

Ingredients

• 1 can (284 mL)
• CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
• 2 cups (500 mL)
• cubed, cooked chicken
• 1 cup (250 mL)
• fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, carrots, celery, mushrooms)
• 1 1
• medium potato, diced, cooked without salt
• 1 1
• frozen uncooked pastry shell (9" / 23 cm), thawed 15 minutes

Details

Servings 4
Adapted from cookwithcampbells.ca

Preparation

Step 1

1. Combine soup, chicken, vegetables and potato; spread in empty pie plate.
2. Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.
3. Bake in preheated 400°F (200°C) oven until pastry is deep golden brown – about 20 to 25 minutes.
Nutritional information per serving: 420 Calories, 19g Fat, 6g Saturated Fat, 65mg Cholesterol, 720mg Sodium, 38g Carbohydrate, 2g Dietary Fibre, 25g Protein, 4% DV Calcium