Valerie's Chicken Pot Pie, from Woman's Day Mag.

Recipe by Vals Home
READY IN: 45mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • Filling
  • 2
    cups chicken meat, cooked and chunked or shredded
  • 1
    (10 3/4 ounce) can condensed cream of chicken with herbs soup
  • 1
    (10 ounce) box frozen mixed vegetables, thawed
  • 12
    medium potato, diced. (or more if you like)
  • 12
    cup milk
  • 14
    cup chopped fresh parsley
  • 2
    teaspoons herbes de provence
  • 12
    teaspoon salt
  • 1
    (15 ounce) box refrigerated ready-to-use pie crusts
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DIRECTIONS

  • Heat oven to 425°F
  • Boil vegetables in a small sauce pan for about 10 minutes.
  • Whisk together soup, milk, herbs, salt and pepper.
  • Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
  • Line a 9-in. pie plate with 1 crust.
  • Add filling.
  • Top with other crust; fold edges under and crimp. Cut slits in top to vent.
  • Bake 25 to 30 minutes until pastry is golden and filling is hot.
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