Savory Chicken Pot Pie

By carvalhohm2

Ingredients

• Crust:
• 1 box refrigerated pie crusts, softened as directed on box
• Filling:
• 2 cups diced cooked chicken
• 2 cups frozen mixed vegetables, thawed (from 12 oz bag)
• 1 can (10 3/4 oz) condensed cream of chicken soup

Details

Servings 4
Cooking time 40mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.

2 In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.

3 Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.

4 Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Use small cookie cutters to create holes in the top pastry crust. Save the cutouts and arrange them on the top crust, leaving the holes open, before baking.

Serving Size: 1 Serving Calories610 ( Calories from Fat290), Total Fat32g (Saturated Fat12g, ), Cholesterol85mg Sodium910mg Total Carbohydrate54g (Dietary Fiber3g Sugars4g ), Protein26g