Homemade Chicken Pot Pie
My beautiful 2-year-old granddaughter, Madison, was diagnosed with CF at birth. This is one of my favorite recipes.
by Joan A.
Nutrition information
Servings: 8
Amount per serving
- 386
Calories - 617mg
Sodium - 8g
Protein - 24mg
Calcium
Ingredients
- 1 c fresh, frozen or canned green beans
- 1 c fresh, frozen or canned peas
- 1 c fresh, frozen or canned corn
- 1 c fresh, frozen or canned carrots
- 1 can(s) Campbell’s cream of mushroom soup
- 1 homemade or store bought pie crust (top and bottom)
- 1 stick(s) butter
- 1 tsp sugar
- 1 c prepared, boneless, skinless chicken
- Add All Ingredients
Recipe tips and notes
Tip from Suzanne Michel: If using all canned vegetables the sodium content of the recipe will be higher.
Instructions
Step 1
Prepare the chicken, cut into small pieces and place in bowl.
Step 2
Prepare the vegetables and add to the bowl of chicken.
Step 3
Place an uncooked pie crust in a glass pie dish (do not poke holes in the crust).
Step 4
Fill the pie crust with the chicken and vegetable mixture until full (you may have extra to use in another recipe).
Step 5
Spread an even layer of Campbell’s cream of mushroom soup on top of the mixture.
Step 6
Place the top of the pie crust on, being sure to seal the edges.
Step 7
Brush melted butter onto the top of the pie crust and sprinkle with sugar.
Step 8
Bake in a 425 degree oven for approximately 20 minutes or until the crust is golden brown.
Step 9
If the edges begin to brown, place aluminum foil around the edges.
