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Mom's Made With Love Chicken Pot Pie
Prep Time:
15 minutes
Cook Time:
30 minutes
Makes:
6 servings
Ingredients

2 Hill Country Fare Refrigerated Pie Crusts, room temperature

1 (10 3/4 ounce) can condensed cream of chicken soup

1 (14 ounce) bag frozen Hill Country Fare Buttery Baby Pea Blen

1 medium potato, peeled and cut into 1-inch cubes

3 H-E-B Fully Cooked Chicken Breasts, cut into bite-sized pieces

2 tablespoons H-E-B Butter, melted

* heart-shaped cookie cutters

Directions


Remove pie crust package from refrigerator and let stand at room tempe
rature for 20 minutes or microwave on defrost according to package dir
ections.
Heat oven to 450 degrees F. Unfold pie crust and place in deep-dish pi
e pan according to package directions and set aside. Unfold remaining
crust and set on foil-lined surface. Use heart-shaped cutter to cut ou
t 3 to 4 hearts around the center of the crust. The heart shapes will
be used to decorate the pie.
Combine condensed cream of chicken soup, frozen vegetables, onions and
potato in a large microwave-safe mixing bowl. Stir mixture well and c
over with plastic wrap. Microwave mixture on High power for 5 minutes.
Stir mixture, cover with plastic wrap and microwave on High power for
2 more minutes.
Stir chicken into vegetable mixture and pour into crust-lined pan. Top
with second crust with heart-shaped cutouts. Seal the top crust to th
e bottom crust edges and pinch edges according to package directions.
Arrange the remaining heart shapes over the pie and brush with melted
butter.
Cover edges of crust with foil and bake for 25 minutes until crust is
golden brown.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available