Chicken and Potato Pot Pie
Kids and adults will love this hearty chicken pot pie packed with vegetables, including russet potatoes, carrots and peas!
Ingredients
- 2 Medium Alsum russet potatoes white, yellow, or 3-4 small red potatoes can be substituted
- 1 Chicken breast 6 to 8 ounces
- 1 Can Cream of chicken soup 10 ¾ ounces
- 1 Cup Frozen vegetable blend
- 1 Package Refrigerated pie dough
- 1 Egg beaten
Instructions
- Cut potatoes in half lengthwise. Slice across into ¼-inch thick half moons.
- On separate cutting board, cut chicken into small, uniform cubes.
- In a 1-quart microwave-safe dish, combine soup, vegetables, potatoes, chicken and one soup can of water, mixing well.
- Top mixture with pie dough. Brush dough with egg. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done.
- Let sit for two minutes. Use oven mitts to remove from microwave.