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Easy Cheatin' Pot Pie
by Leah Dossey
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Your family won't miss the chicken!
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1 package refrigerated pie crust
1 can cream of chicken soup
1/4 to 1/2 cup frozen peas
1 to 2 large carrots, peeled and cubed
1/2 large onion, diced
1 to 2 stalks celery diced
1 to 2 large potatoes, peeled and diced
2 tablespoons butter
1/4 cup water (may or may not be needed)
Salt and pepper to taste
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Preheat oven to 375 degrees F. Set out frozen pie crust to defrost.
In large saucepan melt butter; add onions, carrots, potatoes and celery. Cook until softened, about five minutes. Add remaining veggies and cream of chicken soup. (Add water
if mixture is too thick.)
Line a casserole or deep dish pie plate with one sheet of pie crust. Add filling mixture and top with remaining pie crust sheet. Cut slits in top to vent and trim excess
crust. Place dish on cookie sheet (to help prevent spills) and bake for 20 minutes.
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To reduce calories use low-fat cream of chicken soup. Also, you can omit the bottom crust – you won't even miss
it!
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