Breakfast Recipes - Creamy Chicken Pie

Serves 2

Preparation Time Involved: 10 minutes
Cooking Time: 15 minutes
Total Time: About 55 minutes

Treat yourself with this updated version of a homemade chicken pot pie with a thick and flavorful sauce. Create a wonderfully satisfying pie using a mixture of the vegetables you have on hand.

Ingredients
1 cup cooked chicken, in bite size pieces
1 (10.75 oz) cream of chicken soup
1 (10.75 oz) cream of mushroom soup
1/2 cup water
6 small red potatoes, washed and diced
1/2 cup zucchini, diced
1/2 cup carrots, sliced
1/2 small onion, cut into thin wedges
1/4 tsp salt
1/2 tsp garlic powder
1 tsp poultry seasoning
1/4 tsp pepper
1/2 cup cheddar cheese, shredded

1 prepared pie crust
1 egg, beaten
vegetable cooking spray

Equipment You'll Need
Medium Saucepan
9-inch Pie Plate

Directions
Preheat your oven to 400 degrees. Prepare a 9 inch pie plate by spraying with vegetable cooking spray. In a medium saucepan, combine the soups, water, vegetables and seasonings.  Stir well to incorporate all ingredients and bring to a boil over medium heat, stirring occasionally.

Pour the hot chicken mixture into the pie plate. Sprinkle the shredded cheddar cheese over the top. Place the prepared pie crust over the top of the mixture, using your fingers to roll extra dough onto itself. Pinch the dough around the rim to make a decorative edge. Using a sharp knife, make four slits in the dough to allow steam to escape while cooking. Brush the pie crust with the beaten egg, this will help the dough develop a nice golden brown crust while it bakes.

Place in the oven and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Allow the dish to sit for 10 minutes before serving.