Deep-Dish Chicken Pie
Ingredients
- 500 ml or 2 cups cooked chicken or turkey cubed
- 250 ml or 1 cup thinly sliced potato (1 medium)
- 125 ml or 1/2 cup chopped onion
- 125 ml or 1/2 cup frozen peas
- 1 can (248 ml/ 10 oz) low fat condensed cream of mushroom soup
- 125 ml or 1/2 cup skim milk
- 1 ml or 1/4 tsp salt
- 1 ml or 1/4 tsp pepper
- 1 ml or 1/4 tsp poultry seasoning
- 1 envelope pie crust mix (1/2 of 540 g pkg)
- 500 ml or 2 cups Kellogg's Corn Flakes* cereal
- 90 ml or 6 tbsp cold water
- vegetable cooking spray
- 250 ml or 1 cup thinly sliced carrots
Directions
1. In 3 L (12x8") glass baking dish coated with cooking spray, combine chicken, carrot, potato, onion and peas. In small mixing bowl, combine soup, milk, salt, pepper and poultry seasoning. Pour evenly over chicken mixture. Set aside.
2. In medium-size bowl, stir together pie crust mix and crushed cereal or crumbs. Gradually add cold water, mixing lightly with fork until dough holds together. (Add 5-10 ml/1-2 tsp additional water if needed.) On lightly floured surface, roll out dough to about 3 mm (3/8") thickness in shape to fit baking dish. Place over chicken mixture. Cut steam slits in crust.
3. Bake at 190°C (375°F) 50-60 minutes or until crust is lightly browned and vegetables are tender. (Test for doneness by inserting tip of knife into one of the steam slits in crust.)
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
