Easy chicken pie
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| Ingredients 1/2 (15-oz.) package refrigerated piecrusts $ | |
| 1 (10 3/4-oz.) can | cream of chicken soup with herbs |
| 3 cups | chopped cooked chicken |
| 3 cups frozen peas and carrots $ 1 cup low-sodium chicken broth $ 3/4 cup buttermilk $ 1/4 cup dry white wine $ | |
| 1 1/2 tablespoons | cornstarch |
| Preparation 1. Preheat oven to 400°. Unroll piecrust on a lightly floured surface; roll into a 14- x 12-inch rectangle. 2. Stir together soup and next 6 ingredients in a medium bowl. Pour into a lightly greased 11- x 7-inch baking dish. Top with piecrust; fold edges under, and crimp. Cut slits in top for steam to escape. 3. Bake at 400° for 45 minutes or until golden and bubbly. Let stand 10 minutes before serving. | |
| 2 (12.5-oz.) cans | chicken, drained, may be substituted. |
Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil, and freeze up to 1 month. Preheat oven to 400°. Remove pie from freezer, and let stand at room temperature 30 minutes. Loosen foil, and place pie on a foil-lined baking sheet. Bake, covered, for 1 hour and 30 minutes. Uncover and bake 15 to 20 minutes or until golden and bubbly.
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