Main Course

Chicken Pot Pie

Comforting chicken and vegetable filling in a flaky pie crust.

6 servings Prep: 20 mins Cook: 45 mins Total: 65 mins

2 pie crusts|2 cups cooked chicken, diced|1 cup mixed vegetables (carrots, peas, corn)|1 can cream of chicken soup|½ cup milk|1 tsp thyme|Salt & pepper to taste

Calories: 420|Fat: 24g|Carbs: 32g|Protein: 20g

Mix chicken, vegetables, soup, milk and seasonings.|Line pie dish with one crust, add filling, top with second crust.|Cut vents in top crust.|Bake at 375°F for 45 minutes until golden.

No additional notes for this recipe.

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