Chicken Pot Pie
Thank you Kathy!
Filling
2 cups chunked cooked chicken breast (skinless/boneless) approx. 6 or 7 oz.
1 can (10 3/4 oz) condensed cream of chicken with herbs soup
1 regular size can of Veg-all or 1-10 oz pkg. frozen mixed vegetables, thawed
1/2 cup of skim or 1% milk
Crust
1 box of refrigerated (15 oz) ready-to-use pie crusts. Just use 1 crust.
Heat oven to 425 degrees F. Mix FILLING ingredients in a medium bowl. Open one of
the crust packages that comes in the box. Unfold and slice down the middle. Using 1/2
of the cut crust, line a 9" pie plate (you will have to make a few cuts to get the crust in
the pan just right. This keeps from using both pie crusts, thus adding more points to the
recipe); add FILLING. Using the other 1/2 of the crust, arrange it on top of the pie,
making more cuts to get it completely covered. You will not have a very attractive pie,
but the taste and low-points is what counts in this tasty recipe.
Bake 25 to 30 minutes until pastry is golden and filling is hot.
POINTS: (5)
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