Chicken Pot Pie
Lunch - Brunch - Dinner
1 package Farmhouse Corn Chowder Soup
3 cups water
1 cup half & half
2 Tbsp. of butter
1 ½ cups of frozen peas and carrot vegetable mix
- 2 cups chicken, cooked and diced (rotisserie chicken works great)
Prepared pie shell
Ground black pepper to taste
Preheat oven to 400°F.
Combine soup mix and water in small saucepan; bring to slight boil.
Reduce heat and simmer for 20 minutes.
Add veggies, chicken and half & half; simmer for another 5 minutes.
Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes.
- Let sit 10 minutes before serving.
Can also be prepared with just a top crust or a puff pastry top.