Chicken Pot Pie

Chicken Pot Pie

To lower fat, I only use the top crust, plus the bottom one usually ends up getting too soggy to really taste anyway.


What you’ll need:

• 2 tsp chicken bouillion
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1 cup milk, plus 2 TBSP FLOUR
• 1 can cream of chicken soup
• 1 tsp. onion powder, or tbsp dried onion flakes
• 1 thawed Pillsbury 9 in” pie crust
• 2 or 3 cooked and shredded chicken breasts
• 1 16 oz can of mixed veggies, or 1 16 oz. bag frozen mixed veggies.
• *optional*- 1 medium potato, cubed, and cooked until tender
• black pepper to taste

Heat gravy mix, soup, milk, water and onion over med-hi heat until it boils, then add veggies, cook until thawed. Add chicken, blend well. Pour into greased 9 in” pie dish or equivalently sized baking dish, cover with crust. Press crust edges against pan, then cut 3 or 4 1 in. slits, for vent holes.
Cook at 450 for 20-25 minutes, depending on your oven--just until crust is golden.