Ashley, my friend I mentioned in a previous post, gave me this recipe to try. This recipe was fast and easy to make after a day full of class from work. Usually I like to use chicken breast for my Chicken Pot Pie, but chicken in a can tasted superb with this recipe!
Chicken Pot Pie
2 cans (10.5 oz) Cream of Chicken (I used 98% fat free, but that’s so I feel better about the Haystacks I may or may not have had earlier this afternoon).
1 can (15 oz) of Veg-All
1 can (29 oz) of Veg-All
1 can (12.5 oz) Chicken Breast Chunk in Water (Again, 98% fat free. This time because of the Macaroni and Cheese I had for lunch.)
1 can (5 oz) Chicken Breast Chunk in Water (98% fat free because it had to match the others)
2 (9-inch) Unbaked Pie Crusts (found near refrigerated cookies)
Preheat oven to 350 degrees.
Mix cream of chicken, Veg-All, and chicken in large bowl (think popcorn serving size bowl. Oh, and not the “100 calorie pack size.” I’m talking about the good, bloat me up, rings won’t fit in the morning size popcorn).
Add salt, pepper, and poultry seasoning to taste (Mom even suggests to try thyme and rosemary). Spray bottom of round, 9 inch pie pan with cooking spray of choice (I use coconut oil non-stick cooking spray). Place first pie shell down in pan. Add mixture. Add last pie shell on top and smoosh (enter fancy cooking word for that fork thing you do to pies on the side) for decoration.
Bake at 350 degrees until pie is golden brown.