* Ultimate Chicken Pot Pie

Ultimate Chicken Pot Pie

  • 1 package refrigerated pie crust (2 crusts), at room temperature
  • ½ cup milk
  • 1/3 cup frozen peas, thawed
  • ¾ cup frozen or canned corn, thawed
  • 1 box Organic Rosemary Potato Chowder
  • 2 cups cubed cooked chicken (we used GROW’s herbed grilled chicken)
  • ¾ cup shredded cheddar cheese, divided

 Heat oven to 400’. Line the bottom of a 9-inch pie plate with one pie crust. Trim any excess.

Stir the soup, milk, chicken, and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with ½ cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.

Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese. Serves 6. 

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