Quick-as-a-Wink Chicken Pot Pie
Remember this recipe next time you make chicken, and remember to make extra chicken—it's great for using up leftovers.
Servings and Ingredients
|1||(10.5 oz) can Hy-Vee Healthy Request cream of mushroom soup|
|¼ c.||Hy-Vee skim milk|
|¼ tsp.||freshly ground Hy-Vee black pepper|
|2 c.||chopped cooked chicken breast|
|½ c.||chopped carrots|
|½ c.||Hy-Vee frozen peas|
|1||Hy-Vee refrigerated pie crust|
|1||Hy-Vee large egg, beaten|
Things To Grab
- Preheat oven to 375 degrees.
- Stir together cream of mushroom soup, milk and pepper in a large bowl. Fold in chicken breast, carrots and peas. Pour into a 9-inch pie plate.
- Lay pie crust on top of pie plate. Crimp edges of dough over edge of pie plate, pressing down to make it stick. Cut 3 slits in crust to vent and brush with beaten egg. Place on a baking sheet.
- Bake for 45 minutes or until crust is golden brown. Let stand for 10 minutes before serving.
280 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 65mg
- Sodium: 440mg
- Total Carbohydrates: 25g
- Protein: 18g
Vitamin A 35%
Vitamin C 2%