Ingredients
-
2 cups cubed cooked chicken
-
1 cup frozen green pea
-
1 small onion, diced
-
1 (15 ounce) can cream of chicken soup (I use Healthy Request)
-
1 cup chicken broth (I prefer the low sodium version)
-
1/8 teaspoon pepper
-
1/4 teaspoon salt
-
2 refrigerated pie crusts
-
1 large potato, peeled and diced
-
1 carrot, peeled and diced
Instructions
- Arrange one of the piecrusts to line a deep-dish pie pan, or a casserole dish.
- In a microwave safe dish, cook the potatoes, carrots and onion for 5 minutes, or until slightly tender.
- Drain well.
- Whisk together the soup, broth, salt and pepper.
- Add the cooked vegetable mixture and chicken.
- Stir in the peas.
- Pour all into the prepared baking dish.
- Cover with the other piecrust, crimping the edges to seal.
- Cut two slits into the crust.
- Place dish on a cookie sheet.
- Bake in a 375 degree oven for 45 minutes.