Cheesy Chicken Pot-Pie

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Prep Time: 30, Servings: 4

Cheesy Chicken Pot-Pie

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2 - 9-inch Refrigerated Pie Crusts (2 crusts typically come in a package)
1lb. of Chicken, cooked & cubed
1 Can of Cream of Chicken Soup
1 Cup of Water
1 Cup of Old Dutch Restaurante Style Monterey Jack Queso Supreme
1 Package of Frozen Vegetables (broccoli, cauliflower, carrots)*, thawed
1/4 Teaspoon of Fresh Cracked Pepper (optional)
1 Pinch of Salt (optional)
  • Preheat oven to 400°F.
  • Unroll one pie crust, place and form the crust into a 9-inch pie plate and set aside.
  • In a large bowl mix together the chicken, soup, water, and Old Dutch Restaurante Style Monterey Jack Queso Supreme.
  • Next stir in the vegetables, add the fresh cracked pepper and salt.
  • Once the vegetables have been mixed into the soup mixture thoroughly, pour mixture into the 9-inch pie plate on top of the crust.
  • Unroll the second pie crust and place over the top of the plate. Trim crust leaving about 1/2 inch overhang and Seal the top crust to the bottom crust and flute the edges.
  • Finally, take a knife and cut two slits in the top crust. Place the pot-pie in to the oven and cook for 40-45 minutes or until the crust is golden brown.
  • *Substitute the designated frozen vegetables in this recipe for your favorite medley.
  • This is a great recipe if you have any leftover chicken or turkey from another meal!
  • To avoid the outer edges of the crust from burning we recommend that you take a 2” piece of aluminum foil and wrap it around the edges. Forming a shield around just the edge only.
  • To Flute a crust simply means to crimp the edges or to press a decorative pattern in the edge of the crust.
  • By cutting slits into the top of your crust you allow steam to escape.