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“this came from Mr. Food's quick and easy diabetic cooking”

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 12 cup nonfat milk
  • 3 cups cubed cooked chicken breasts
  • 1 (16 ounce) package frozen peas and carrots, thawed and drained
  • 12 teaspoon black pepper
  • 1 (15 ounce) package refrigerated pie crusts


  1. Preheat the oven to 425 degrees.
  2. In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
  3. Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
  4. Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
  5. let sit for 5 minutes, then cut into wedges and serve.
  6. NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.

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