deep dish chicken pie
Updated on Sep 23, 2014
Serves 8 Serving size: 1/8 of dish 8 Points Cal 350 Fat 16 g Fiber 2 g
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prep time
15 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups cubed cooked chicken
- 12 ounces frozen mixed vegetables
- 1/2 cup chopped onion
- 1 can 98% fat free mushroom soup
- 1/2 cup fat free milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon poultry seasoning
- 1 package pie crust mix
- 1/2 cup corn flake crumbs
- 7 tablespoons cold water
How To Make deep dish chicken pie
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Step 1In a 8" square (2 quart) baking dish (spayed with cooking spray) stir together chicken and vegetables.
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Step 2In a small bowl stir together condensed soup, milk, salt, pepper and poultry seasoning. Pour evenly over chicken. Set aside.
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Step 3In a medium bowl, stir together pie crust mix and corn flake crumbs. Add water, stirring with a fork until dough holds together. Add additional water by teaspoons, if needed. Roll out crust 1/4 " thick to fit baking dish. Place over chicken mixture. Cut steam slits in crust.
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Step 4Bake at 375* F for 1 hour or until crust is lightly browned and vegetables are tender. Test doneness by inserting tip of knife into one of the steam slits in crust.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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