Diabetic Bottomless Chicken Pot Pie
From mr. Food's quick & easy diabetic cooking
Steps
Preheat the oven to 425f.
Combine the soup , milk , chicken , and peas & carrots in a large bowl.
Pour the filling mixture into a 9-inch deep-dish pie plate.
Cover with the pie crust and press the edges to seal.
Make several slits in the crust for venting.
To avoid spills , place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden.
Let sit for 5 minutes then cut into wedges and serve.
Ingredients
condensed cream of chicken soup, nonfat milk, chicken breasts, frozen peas and carrots, black pepper, pie crust