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Easy One-Skillet Chunky Chicken Pot Pie
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|1 tablespoon||olive oil|
|1 package (12 oz)||frozen broccoli, cauliflower and carrots SAVE $|
|2 packages (6 oz each)||refrigerated grilled chicken breast strips, cut into 1-inch pieces SAVE $|
|1 can (10 3/4 oz)||cream of chicken with herbs soup|
|1/2 cup||frozen sweet peas|
|1/4 cup water SAVE $|
|1/2 teaspoon||freshly ground pepper|
1Pillsbury? refrigerated pie crust, softened as directed on box
1 Heat oven to 425°F. In 10-inch nonstick ovenproof skillet, heat oil over medium-high heat until hot. Add frozen broccoli, cauliflower and carrots. Cook about 5 minutes, stirring frequently, just until thawed. Stir in remaining filling ingredients. Cook until mixture just begins to boil, about 2 minutes. Remove from heat.
2 Unroll crust and place over hot chicken mixture in skillet. Press and flute to skillet. Using sharp knife, cut six 2-inch slits in top of crust.
3 Bake 25 to 30 minutes or until crust is deep golden brown and filling is bubbly. If necessary, cover edges of crust during last 10 minutes of baking to prevent excessive browning.