Ingredients
1 pie crust, prepared in a 9-inch pie tin
1 lb chicken breasts, boneless, skinless, and cut into 1-inch cubes
10½ oz mushroom soup, (1 can), or chicken soup, condensed
½ cup chicken broth, preferably low sodium
¾ cup mixed vegetables, frozen and thawed
2 tsp dried rosemary
salt and ground black pepper, to taste
cooking spray
1½ oz salad, per serving
Preparation
Preheat your oven to 400 degrees F.
In a skillet coated with cooking spray, add the chicken breasts and saute until golden and fully cooked, roughly 8 to 10 minutes.
Add the thawed vegetables and rosemary. Saute briefly. Allow any liquid to evaporate fully.
Transfer this to a mixing bowl. Add chicken broth and condensed chicken soup. Mix until fully incorporated.
Season to taste with salt and pepper. Adjust accordingly.
Pour the mixture into the pie crust. Spread evenly.
Bake for roughly 45 minutes or until the filling has thickened and the edges of the pie crust turn golden.
This is an open-faced pot pie. Once baked, briefly cool down your pie on cooling racks and portion accordingly. Serve with a side salad of your choice.
