Ingredients for Valerie's Chicken Pot Pie From Woman's Day Mag
- Chicken Meat
- Condensed Cream Of Chicken With Herbs Soup
- Frozen Mixed Vegetables
- Potato
- 1/2 cup milk
- Fresh Parsley
- Herbes De Provence
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Pie Crusts
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How to Make Valerie's Chicken Pot Pie From Woman's Day Mag
- Preheat oven to 425°F (220°C).
- Boil 2 cups of mixed vegetables (peas, carrots, corn) in a small saucepan for 10 minutes. Drain well.
- In a large bowl, whisk together 10.75 oz (1 can) condensed cream of chicken soup, 1/2 cup milk, 1 teaspoon dried French herbs (or 1 tablespoon fresh, chopped), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently stir in 2 cups of shredded cooked chicken and the cooked vegetables into the soup mixture.
- Line a 9-inch pie plate with one sheet of pie crust.
- Pour the chicken and vegetable mixture into the prepared pie crust.
- Top with the second sheet of pie crust. Fold edges under and crimp to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly and hot.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
1g
Fat
29g
Carbs
13g
