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Easy Lighter Chicken Pot Pie

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“My family really likes Chicken Pot Pie so I tried to make a healthier version with some of their favorite vegetables. You can add whatever vegetables you like. Enjoy!”
READY IN:
1hr
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 double crust pie crust
  • 1 (15 ounce) canle sueur peas, drained
  • 1 (15 ounce) candiced potatoes, drained
  • 1 (15 ounce) can corn, drained
  • 14 cup chopped onion
  • 2 -3 celery ribs, finely chopped
  • 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
  • 1 cup fat-free half-and-half
  • 4 cups cooked chicken, diced
  • salt and pepper

Directions

  1. Preheat oven to 350.
  2. Coat a deep dish pie plate with cooking spray. Cover the pie plate with 1 of the crusts.
  3. In a large bowl combine all ingredients and mix well. Pour into the pie plate and cover with remaining crust.
  4. Bake for 45-50 minutes or until crust is golden brown.

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