Chicken Pot Pie
1 frozen pie shell
250 ml (1 cup) frozen mixed vegetables (corn, carrots, peas, beans)
50 ml (1/4 cup) finely chopped onion
500 ml (2 cups) cooked chicken breasts, chopped into 1-cm (1/2-inch) pieces, or leftover chicken
5 ml (1 tsp) minced garlic
1 can (284 ml/10 oz) cream of mushroom soup
125 ml (1/2 cup) milk
Coarse ground black pepper, to taste
Heat oven to 190 C (375 F). Remove pie shell from freezer and let thaw for 10 minutes. Meanwhile, defrost frozen vegetables in microwave, draining excess water.
Saute onion. In a large bowl, mix chicken, vegetables, sauteed onion, garlic, soup and milk. Season with pepper.
Pour into pie shell; bake for 30 to 40 minutes or until crust is golden brown and filling is bubbling.
Makes 6 servings.
Tip: Make a double-crust pot pie by using a second pie shell; follow package directions for a double-crust pie.