Chicken Pot Pie
Ingredients
- 1 (22-oz) pkg frozen grilled and ready chicken breast strips, thawed
- 2 Tbsp butter
- 4 carrots, chopped
- 1 cup frozen green peas
- 1 tsp salt
- ½ tsp pepper
- 1 (10.75-oz) can cream of chicken soup
- 2 cups chicken broth
- 1 (20-oz) pkg refrigerated diced potatoes and onion
- ½ (14.1-oz) pkg refrigerated piecrusts
- 2 Tbsp heavy cream
Instructions
- Preheat oven to 375°F. Cut up chicken into bite-size pieces. Melt butter in a large ovenproof skillet over medium-high heat. Add carrots, peas, salt, and pepper. Cook 2 to 3 minutes. Add chicken, soup, and broth; bring to a boil. Stir in potatoes.
- Unroll 1 piecrust, cut out shapes using cookie cutters, and place over filling; brush with cream.
- Bake 30 minutes or until very thick and crust is browned.
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