Page 98 - UMass2018_CookBook

Ingredients
Serves 6
2 boneless, skinless chicken breasts, cooked and cut into 1-inch pieces
1 (2-pound) bag frozen mixed vegetables (peas, corn, green beans, carrots and lima beans), boiled and drained
1 large potato, peeled, cooked and cut into cubes
1 (22.6-ounce) family-size can Campbell’s cream of chicken soup
1⁄2 teaspoon ground sage Ground black pepper
2 rolled-out rounds pie crust (homemade, or use 1 box Pill- sbury refrigerated pie crust)
Easy Homemade Chicken Pot Pie
Kotlinski Family, Norwell, MA
“This is a relatively healthy version of a clas- sic comfort food. Easy to make, loaded with veggies and super delicious! Definitely one of our family’s favorites!” — Angela Kotlinski
Preparation
1. Preheat oven to 425°F.
2. In a large bowl, stir together the chicken, mixed vegetables and potato.
3. In another bowl, stir together the chicken soup and sage and season with pepper. Add the soup mixture to the chicken mix- ture and stir until well combined.
4. Line a 9-inch deep-dish pie dish with 1 pie crust round. Add the chicken mixture and spread evenly. Place the remaining pie crust round over the chicken mixture and crimp the edges of both crusts together. Cut steam vents in the top crust.
5. Bake until the crust is golden brown, 25 to 30 minutes.
88 | TASTE OF HOME