Mom's Made With Love Chicken Pot Pie
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
Remove pie crust package from refrigerator and let stand at room temperature for 20 minute
s or microwave on defrost according to package directions.
Heat oven to 450 degrees F. Unfold pie crust and place in deep-dish pie pan according to p
ackage directions and set aside. Unfold remaining crust and set on foil-lined surface. Use
heart-shaped cutter to cut out 3 to 4 hearts around the center of the crust. The heart sh
apes will be used to decorate the pie.
Combine condensed cream of chicken soup, frozen vegetables, onions and potato in a large m
icrowave-safe mixing bowl. Stir mixture well and cover with plastic wrap. Microwave mixtur
e 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 w
ith heart-shaped cutouts. Seal the top crust to the bottom crust edges and pinch edges acc
ording to package directions. Arrange the remaining heart shapes over the pie and brush wi
th melted butter.
Cover edges of crust with foil and bake for 25 minutes until crust is golden brown.
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