16oz.frozen peas, carrots, corncan also use canned veggies
24fl oz.cream of mushroom condensed soup
1TbspItalian seasoning
1tspgarlic powder
Instructions
Preheat your oven to 350 degrees.
Add you chicken thighs to a large pot of boiling water and cook for 20-25 minutes or until cooked through.
While the chicken is cooking, we will prepare our crust. Add all of the crust ingredients to the bowl of a large food processor and process for about 60 seconds until you can see all of the butter has been incorporated and a dough ball has formed.
Next, divide the dough into two equal sections. Press the first section into the bottom and up the sides of a greased 8-9inch pie dish. Set this aside.
Once the chicken is cooled, shred it into bite size pieces and place it in a large mixing bowl. Add your remaining filling ingredients to the bowl and stir to combine.
Pour the filling in the middle of the pie plate on top of the bottom crust. Make sure tp spread the filling out evenly.
Now, roll out the remaining section of pie crust dough on top of a piece of parchment paper. Make it into a circle that is slightly bigger than your pie plate. Then, carefully turn the pie crust over on top of the pie plate. It should release easily from the parchment paper.
Pinch the sides of the pie crusts together to seal the filling inside.
Using a small knife, score the top to allow the mixture to vent while baking.
Bake for 45-60 minutes until the crust is a nice golden brown.
Let sit for 10-15 minutes before serving. Enjoy!
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.