Chicken Pot Pie
Classic recipe of chicken and vegetables in a creamy sauce baked in a flaky pie crust.

Recipe by Paul Mayville

Ingredients

• 2 skinless, boneless chicken breast halves
• 1 can cream of chicken soup, condensed
• 1/3 cup milk
• 1 frozen pie crust, thawed
• 1 2/3 cups frozen mixed vegetables, thawed
• salt and pepper, to taste

Directions

Preheat oven to 450 degrees. Cut chicken into bite sized cubes and microwave in a cup of water until cooked (approx 4 min).

Add cream of chicken soup and milk to a medium bowl and wisk until lumps dissapear. Add chicken, vegetables, salt and pepper, and mix gently. Pour into a 9-inch Pie plate. Place pie crust on pie and bake 20 minutes or until crust is golden brown.

Serves 4