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Chicken Pot Pie
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| Prep Time: 10 min Cook Time: 25 min Ingredients 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup | |
| 2 cups (500 mL) | cubed, cooked chicken |
| 1 cup (250 mL) fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, carrots, celery, mushrooms) | |
| 1 medium | potato, diced, cooked without salt |
1 frozen uncooked pastry shell (9" / 23 cm), thawed 15 minutes
Directions
1. Combine soup, chicken, vegetables and potato; spread in empty pie plate.
2. Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.
3. Bake in preheated 400°F (200°C) oven until pastry is deep golden brown – about 20 to 25 minutes.
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