Chicken & Vegetable Pie
Ingredients
- 1 pie crust (shortcrust sheets or homemade)
- 1 can Campbell's Cream of Chicken Soup
- 2 ½ cups shredded roasted chicken, or rotisserie chicken
- 4 Tbsp butter
- 1 small onion, chopped
- 500 g frozen mixed vegetables
- ½ cup water
- Garlic powder, salt & pepper to taste
Method
- Preheat oven to 220c degrees
- In 9-inch pie plate place one pie crust shell in bottom of dish.
- Over medium heat, melt butter. Add onions and cook until soft and translucent.
- Add soup and water and stir until hot.
- Add frozen vegetables, stir.
- Add chicken and spices, stir until all ingredients are combined and simmer until just starting to bubble.
- Pour chicken and vegetable mixture into pie shell.
- Place second pie crust over the top.
- Seal together and slice 4 slits into top crust to vent.
- Place on a sheet pan (to catch any drips) and cook 30-35min or until crust is golden brown and filling is bubbly.