Isn't winter the perfect time of year for comfort food? What is better than eating a warm meal in your softest sweats and only having a few dishes to clean afterwards? This is a quick and easy chicken pot pie recipe that won't ruin your diet and when we are on a more serious diet we usually leave one of the crusts off (either the top or the bottom, your choice!). You can simplify this recipe even more by using pre-made pie crusts.
Ingredients:
One bag of frozen mixed vegetables (between 3 and 4 cups depending on size of pie dish)
One can of Healthy Cream of Chicken Soup
One or two chicken breasts cooked and cubed
Pie crust(s) (Either pre-made or a really great homemade oil pastry)
Recipe:
Mix frozen vegetables, can of soup and cooked chicken. Pour into pie crust. Position second pie crust on top and pinch sides of top and bottom crust together. Cook in a preheated 350 degree oven for 45-50 minutes or until cooked thoroughly and top is golden brown.
Seriously, could it be much simpler?
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