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Bottomless Chicken Potpie

Serving size: 1 slice, Total Servings: 8

1 can (10-3/4 ounces) condensed cream of chicken soup

1/4 cup fat-free milk

3 cups cubed, cooked chicken breast

1 package (16 ounces) frozen peas and carrots, thawed and drained

1/2 teaspoon black pepper

1 refrigerated folded pie crust (from a 15 ounce package)

 

1 Preheat the oven to 425 degrees F. In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.

2 Pour the filling mixture into a 9-inch deep-dish pie plate. Cover with the pie crust, pressing against the pie plate to seal, and flute, if desired. Make several slits in the crust to create steam vents.

3 Place pie on a rimmed baking sheet and bake for 40 to 45 minutes, or until heated through and the crust is golden. Let sit for 5 minutes, then cut into wedges and serve.

 

NOTE: To give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.

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