Chicken Pot Pie
Submitted By: DishyDelishy
Recipe Rating: |
No Reviews Yet!
1 pounds chicken breast halves, boneless, skinless,cut into cubes
10 3/4 ounce(s) cream of chicken soup, reduced-fat and reduced-sodium condensed, 10 3/4 ounce can
1/2 cup(s) buttermilk, low-fat
10 ounce(s) mixed vegetables, frozen, thawed
8 ounce(s) potato(es), baking variety, peeled and diced
2 ounce(s) pimento, 2 ounce jar, drained
1/2 teaspoon salt
1/4 teaspoon pepper, black ground
1/2 package(s) pie crust dough, refrigerated, 15 ounce package of pie crust dough
Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray; add chicken, and cook 2 minutes, stirring often. Add soup and buttermilk, stirring well. Bring to a boil over medium-high heat; stir in mixed vegetables and potato. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in pimiento, salt, and pepper; remove from heat.
Place piecrust on a baking sheet coated with cooking spray. Bake at 400F for 8 minutes or until lightly browned.
Gently slide baked piecrust over mixture in skillet.