Ingredients
1½cupsmilk,2%
1medium onion,chopped
2chicken breasts,rotisserie, cubed
3tbspflour
1tbsppoultry seasoning
½tsppepper
1cancream of chicken soup,98%, fat free
vegetables,canned, assorted, such as corn, lima beans, green beans, carrots, etc.
2pie crusts
Preparation
In a medium sauce pan, mix milk, pepper, flour, and poultry seasoning together over medium heat.
Stir in chopped onion and cook for about 4 minutes or until sauce is thickening and onions are soft.
Add cream of chicken soup and mix well.
Slowly add in cooked chicken and vegetables and mix well, lowering heat to low.
Spoon mixture into empty pie crust. Gently lay second pie crust over top and using a sharp knife, cut out eyes, nose, and mouth and discard cutouts. Use extra dough to make a “stem” if desired.
Bake for 30 to 35 minutes or until edges are bubbly and crust is browned.
Serve hot. Enjoy!
