Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 -3 chicken breasts, cooked and deboned,and cut up; 1 (6 ounce) package frozen sugar snap peas (cooked in microwave); 1 cup carrot, sliced thin (cook a bit in microwave first); 1 (10 3/4 ounce) can cream of chicken soup; 8 1/16 ounces cans milk; 1 cup kraft four cheese blend; 1 cup mozzarella cheese; 1 ready-to-bake pie crust

Submitted by Chef Doozer

"A girlfriend sent this to me via email and insisted it was the best pot pie ever. She was right! I serve this to family and guests and everyone raves about it. It is even good as a leftover."

Download

Ready In:: 1hr 10mins
Ingredients:: 8
Serves:: 6

ingredients

2 -3 chicken breasts, cooked and deboned,and cut up
1 (6 ounce) package frozen sugar snap peas (cooked in microwave)
1 cup carrot, sliced thin (cook a bit in microwave first)
1 (10 3/4 ounce) can cream of chicken soup
8 ¹⁄₁₆ ounces cans milk
1 cup kraft four cheese blend
1 cup mozzarella cheese
1 ready-to-bake pie crust

directions

Cook chicken, cool and dice.
Place bottom pie crust in pie plate.
Layer chicken, sugar snap peas, and carrots.
Mix soup with 3/4 can of milk.
Mix and pour over other ingredients.
Top with about 1 cup of 4-cheese mix and 1 cup mozzarella cheese.
Place top pie crust on top and bake at 350 for around 50 minutes until warm and bubbly.