Quick Chicken Pot Pie
2002-05-31- Course: Main Dishes
- Yield : 1
- Servings : 6 - 8
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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Quick and Easy – Good and Yummy! And super for leftover chicken and turkey.
Ingredients
- 2 Pillsbury pie crusts
- 1- 2 pound bag of frozen mixed vegetables
- 1/2 stick butter - 4 tblsp
- 1 (10 oz) can cream of chicken soup
- 1 (12 oz) can white chunk chicken breast or 1 1/2 to 2 cup cooked chicken, diced
- black pepper to taste
- 1 tbsp minced onion - optional
- 1 egg white scrambled
Directions
Step 1
Line a 9 inch pie plate with one crust. Poke crust with fork Brush crush with egg white Set aside.
Step 2
In a medium saucepan, sauté the mixed vegetables and onion in butter.
Step 3
Add the chicken and the can of soup. Stir until heated through out.
Step 4
Pour into pie shell and cover with the second pie shell. Make slits in top crust.
Step 5
Bake 35 to 40 minutes 350 degrees until top pie shell is golden brown.
Step 6
Note: if you prefer a crispier bottom shell, you can bake the bottom pie shell until it's almost done before adding the ingredients and returning it to the oven.
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