September 27, 2016

Bottomless Chicken Pot Pie

1 can condensed cream of chicken soup
1/4 c. fat free milk
3 c. cooked chicken, cubed
16-oz. bag frozen mixed vegetables, thawed and drained
pepper
1 prepared pie crust

Preheat oven to 425°. Mix together soup, milk, chicken, vegetables and pepper and place into deep dish pie pan. Cover with pie crust, sealing it to the side and cut slits for steam vents. Place on baking sheet to catch boil-over and bake for 40 to 45 minutes. Let sit for a few minutes; cut and serve. Without the bottom crust and by using a small serving, this is only 22g carbohydrates per serving. Add a salad and you have a healthy meal. Serves 8.

Lois Phelps, Stanwood