Ingredients
-
1
-
1
-
2
-
1
-
1/3
-
1/2
-
1/4
-
2
-
-
-
-
-
-
-
Directions
Deep Dish Chicken Pot Pie, Low Fat and ligher in calories version from the Kraft recipes and I posted it here when I couldn’t find a similar one to save for myself It was simple and quick to make, you could even make the filling ahead of time and then assemble with crust and bake on night for a good week night dinner Recipe calls for thawing vegetables but mine were mixed in straight from the freezer and it came out just fine , Oh my gosh is this delicious! Rich and creamy and so easy to throw together for a weeknight meal The only change I made to this one was to use leftover turky so I really had a Deep Dish Turkey Pot Pie but we will have this with chicken soon too , I make this every once in a while and it’s nice and easy and pretty tasty Sometimes, use ground chicken or turkey instead of chicken breasts
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Combine Thawed Mixed Vegetables and Onion in a Bowl; Mix Well. |
|
3
Done
|
Add Chicken, Soup, Milk and Poultry Seasoning to Bowl; Mix Well. |
|
4
Done
|
Add Broth; Mix Well. |
|
5
Done
|
Line a Deep-Dish Pie Pan With a Pie Shell. |
|
6
Done
|
Spoon Mixture Into Prepared Pie Shell. |
|
7
Done
|
Place Remaining Pie Shell Over Chicken Mixture. |
|
8
Done
|
Press to Seal Top and Bottom Shells Together. |
|
9
Done
|
Trim Off Any Excess Pastry. |
|
10
Done
|
Crimp Edge. |
|
11
Done
|
Pierce Top Pastry Several Times to Vent. |
|
12
Done
|
Bake For 55 Minutes or Until Golden Brown. |
