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Chicken Pot Pie




Source of Recipe


Mr. Food


Recipe Introduction



Serving: 6 to 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour




List of Ingredients





INGREDIENTS:


1 package (15 ounces) folded refrigerated pie crust (2 crusts)
1 can (10 3/4 ounces) reduced-fat condensed cream of chicken soup
1/4 cup milk
3 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots, thawed
1/2 teaspoon black pepper
1 egg, beaten



Recipe








DIRECTIONS:


1. Preheat the oven to 425 degrees F. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly against the plate.
2. In a large bowl, combine the soup, milk, chicken, peas and carrots, and pepper, mix well. Pour into the crust, then place the remaining crust over it. Trim and pinch the edges together to seal, then flute, if desired. Brush the beaten egg over the top. Using a sharp knife, cut four 1-inch slits in the top. Bake for 40 to 45 minutes, or until the crust is golden. Allow to sit for 10 minutes before serving.