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* Ultimate Chicken Pot Pie
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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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