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“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.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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
  • 8 116 ounces cans milk
  • 1 cup kraft four cheese blend
  • 1 cup mozzarella cheese
  • 1 ready-to-bake pie crust

Directions

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

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