For a special Halloween treat serve this chicken pot pie with a festive Jack O'Lantern crust. It's simply delicious and sure to put a smile on everyone's face.
cost per recipe: $11.51
The price is determined by the national average.
package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cups cubed cooked chicken
cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed
teaspoon Italian seasoning, crushed
cup shredded mozzarella cheese (about 4 ounces)
egg yolk, lightly beaten
drops yellow food coloring
drops red food coloring
Heat the oven to 400°F. Place a baking sheet on the middle oven rack.
Line a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken, vegetables and Italian seasoning in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with the cheese.
Unroll the remaining pie crust on a work surface. Using a sharp knife, cut a Jack O'Lantern face into the crust. Place the crust over the chicken mixture and trim any excess. Crimp the top and bottom crusts together to seal. Stir the egg yolk and food coloring in a small bowl. Brush the top crust with the egg mixture.
Place the pie in the oven on the heated baking sheet. Bake for 35 minutes or until the crust is baked through.