This is a comfort food favorite at our house and one of the first ways I could get my picky eaters to eat their vegetables. The cheese lover in me is happy, we get a touch of spice, and everyone is full and happy!
Ingredients:
- 2 cups cooked shredded chicken or 2 large cans of canned chicken
- 1 can mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup of milk
- 1 cup cheddar cheese
- Pinch Cayenne pepper
- 1/8 teaspoon onion powder
- 1/4 seasoned salt
- 1/8 pepper
- 2 pie crusts (from my Keto pie crust recipe – Low Carb (Keto) Pie Crust)
Directions:
- Turn that oven to 400! Do it now or you’ll forget! Also, take off your jewelry, this one gets messy…
- Grease the bottom and sides of a 9-inch pie pan with butter or spray.
- Make my Low Carb (Keto) Pie Crust.
- If you need to cook your chicken, bring a large pot of cold water and chicken to a boil. Boil for about 20 minutes. Then drain and shred with two forks or cut with kitchen scissors.
- Fill the bottom of a 9-inch pie pan with 1 pie crust. Trim any excess.
- In a medium to large bowl (give yourself room to stir) mix the soup, milk, chicken, cheese, vegetables, and seasonings.
- Pour mixture into pie pan and smooth out the surface with the back side of a spoon.
- Place the remaining pie crust over the filling. Trim any excess.
- Using a sharp knife, cut several slits in the top crust.
- Bake for 35 minutes or until the crust is golden brown.
