Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs.
- Cream of chicken soup: 1 can (10.75 oz.)
- Cream of mushroom soup: 1 can (10.75 oz.)
- Milk: 1 cup
- Frozen mixed vegetables: 1 bag (10 oz.)
- Pie crust mix: 1 package (15.6 oz.)
- Water: 1/2 cup
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut chicken into bite-sized pieces.
- In a large skillet, brown chicken over medium heat.
- Stir in cream of chicken soup, cream of mushroom soup, milk, mixed vegetables, and browned chicken.
- Pour filling into a 9-inch pie plate.
- Prepare pie crust mix according to package directions.
- Roll out pie crust to a 12-inch circle.
- Place pie crust over filling and seal edges.
- Bake for 45 minutes, or until crust is golden brown and filling is bubbling.
Nutritional Information:
One serving (1/8 of recipe) contains:
- Calories: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and flavorful filling
- Flaky and tender pie crust
- Easy to prepare and perfect for a casual meal
User Comments:
- "This is my go-to meal for a quick and easy comfort food dinner." - Mary S.
- "The filling is so rich and creamy, I could eat it every night!" - John H.
- "The perfect combination of a hearty filling and a crispy crust. Highly recommend!" - Lisa T.
Special Precautions and Tips:
- To save time, use pre-cooked chicken.
- Feel free to add other vegetables to the filling, such as peas, carrots, or potatoes.
- If you don't have pie crust mix on hand, you can use two refrigerated pie crusts instead.
