Chiken Pot Pie
Yield
4 servingsPrep
60 minCook
120 minReady
180 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
mixed vegetables
cannned |
*
|
| 2 | cups |
chicken
precooked |
|
| 1 | can |
cream of mushroom soup
or chicken |
|
| ½ | x |
milk
soup can |
*
|
| 1 | x |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
mixed vegetables
cannned |
*
|
| 473 | ml |
chicken
precooked |
|
| 1 | can |
cream of mushroom soup
or chicken |
|
| 0.5 | x |
milk
soup can |
*
|
| 1 | x |
pie shell (9 inch)
|
|
Directions
Mix all ingredeients in a bowl.
Pour into pie crust, add more milk so it makes more gravy.
Freeze uncooked Put on a top pie crust. Prick with fork to make steam vents. Cook 350℉ (180℃) for 2 hours if taken directly from freezer. 1 hour to bake if thawed.
