- 16 oz bag of frozen mixed vegetables corn, peas, carrots, green bean mix
- 2 Refrigerated Pie Crusts
- 2 Cans Cream of Chicken Soup
- 12.5 Oz Cans drained Chicken breast meat 2 You can use just one if you prefer)
Preheat oven to 400° F
Unroll pie crusts.
Place one pie crust in a deep pie baking dish.
In a separate mixing bowl, combine vegetables and soup mix.
Mix very well.
Toss in chicken meat.
Stir to combine.
Transfer bowl combined ingredients to pie crust.
Unroll additional pie crust and cover mixture.
Crimp all edges to seal.
Be sure to cut slits about three across the top of the pie crust to release steam.
On the last 20 minutes of baking, if the edges are getting too dark, you can pull it out and carefully place a foil cover around just the exterior crust 'crimps'.
(Use gloves or you will get burned)
Cutting slits is suggested to allow the steam to escape and more thorough cooking.
Generally, I cut a hole in the middle instead, to ensure cooking from the middle radiates to the exterior.
Serving: 1g | Calories: 374kcal | Carbohydrates: 35g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 44mg | Sodium: 768mg | Fiber: 4g | Sugar: 4g