Thursday, September 16, 2010
Old-Fashioned Chicken Pot Pie
Adapted from Gooseberry Patch Harvest Kitchen
2 9-inch pie crusts
2 TBSP onion
2 cups cooked chicken, cubed
2 cups frozen mixed vegetables, thawed
10 3/4 oz can reduced-fat cream of chicken soup
1/2 cup skim milk
Preheat oven to 400 degrees.
Line a 9-inch pie pan with one crust; set aside. Mix together chicken, vegetables, onion, soup and milk; pour into pie crust. Cover with remaining crust; crimp edges and cut vents in crust. Bake at 400 for 40 minutes.
I've been having a craving for pot pie recently, so I decided to make this really easy recipe. I like that it didn't call for any butter which is unusual for pot pie. This was quick and easy, as well as tasty. I was lazy and used pre-cooked chicken, and this would be a good use for leftover rotisserie chicken.