Monday, July 25, 2011

Chicken Pot Pie

Serves 4

6 ounces chopped cooked chicken breast
2 cups frozen peas and carrots
1 medium potato
98% fat free cream of chicken soup
1 chicken boulion cube
2  9” pie crust
¼ tsp pepper

Bring 3 cups water to a boil. Add a peeled and chopped potato. When the potato is just about done, add frozen veggies.

While veggies are cooking, preheat oven to 400 degrees. Mix ½ cup of cream of chicken soup, pepper, and chopped chicken. When veggies are cooked, take 1 tbsp of broth and add to chicken mixture. Drain veggies and add to the chicken mixture.

Place mixture in pie crust, top with other pie crust and bake for 20 minutes until pie crust is done.

The Lineman’s Wife
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