PREP TIME: 20min (+ 30min bake time)
INGREDIENTS
2 deep-dish pie crusts (1pkg)
2 large chicken breasts
1 can cream of chicken soup
16-oz bag of frozen mixed vegetables (green beans, peas / lima beans, carrots, corn)
DIRECTIONS
Preheat oven to 450 degrees. Boil chicken breasts in heavily salted water. While chicken is boiling, thaw frozen veggies (use half power in microwave if desired). When chicken is cooked through, shred chicken breasts.
Let refrigerated crusts stand at room temperature for 15 min or microwave on 30% power for 15 seconds before unrolling. Spray pan with non-stick cooking spray. Press one pie crust into pie pan. Mix shredded chicken, veggies, and can of soup together in a large bowl.
Pour mixture into pie pan. Place second pie crust on top and fold top edge over bottom crust edge, then crimp as desired. Use a knife to cut 4-8 vents in top crust.
Bake at 450 degrees for 15 minutes, then add foil around the edges of the pie crust (to keep from burning) and bake another 10 minutes or until top crust has a golden brown color and mixture inside begins bubbling through vents.
Expert tip: To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking or as directed in the recipe. Use a 12-inch square piece of foil; cut out a 7-inch circle from the center, and gently fold the foil “ring” around the crust’s edge. Or, you can just cut 4-inch strips and place them around the outside if you don’t feel like folding. If the whole top is browning too quickly, cover the whole pie with foil while it finishes baking. Be careful—the pie will be hot!
https://www.pillsbury.com/everyday-eats/desserts/pies-tarts/how-to-make-pie
