Grandma’s Favorite Pot Pie

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 (15 ounce) can diced potatoes, drained
• 1 (15 ounce) can sliced carrots, drained
• 1 (15 ounce) can reduced-sodium sweet peas, drained
• 1 (10 ounce) can chicken, drained and flaked
• 1 (10 3/4 ounce) can reduced-sodium cream of chicken soup
• 1 (8 ounce) can sliced mushrooms, drained
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground rosemary
• 1/4 teaspoon freshly ground pepper
• 1 (15 ounce) package refrigerated pie crusts, contains two crusts

Recipe

• 1 heat the oven to 400°f.
• 2 place the potatoes, carrots, peas, chicken, mushrooms and soup in a large bowl, and fold together until blended. add the onion powder, sage, rosemary and pepper, and stir until blended.
• 3 form 1 pie crust into a deep dish pie plate. pour the pot-pie mixture into the crust, and place the top crust over the top. seal the edges with a fork or by pinching with the thumb and forefinger. cut two, 1-inch slits in the center of the crust to vent.
• 4 bake 10 minutes; reduce the heat to 350°f bake for an additional 40 minutes, or until the crust is golden. place on a wire rack to cool slightly. cut the pie into 8 wedges to serve.
• 5 nutritional information per serving:
• 6 calories 380; total fat 16g; saturated fat 6g; cholesterol 45mg; sodium 880mg; carbohydrate 46g; fiber 5g; protein 16g; vitamin a 100%dv*; vitamin c 10%dv; calcium 4%dv; iron 20%dv *daily value.