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- Carbohydrate 0.904000000764197 g
- Cholesterol 2.0000000016907 mg
- Fat 0.650000000549478 g
- Fiber 0 g
- Protein 0.644000000544406 g
- Saturated Fat 0.373000000315316 g
- Serving Size 1 1 Serving (20g)
- Sodium 8.0000000067628 mg
- Sugar 0.904000000764197 g
- Trans Fat 0.0756000000639084 g
- Calories 12 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.
Thawing frozen pie crusts requires careful temperature management to prevent the fat from melting before the dough hits the oven. If the pastry becomes too warm during handling, transfer it back to the refrigerator for fifteen minutes to firm up the butter or shortening layers. Proper chilling ensures the flaky lamination necessary for a structured crust that holds its shape under heavy fillings.
- Drain canned vegetables thoroughly in a fine-mesh colander to remove excess canning liquid, which would otherwise thin the condensed soup and create a soggy bottom crust.
- Whisk the milk and condensed cream of chicken soup together in a separate bowl before folding in the solid ingredients to distribute the dairy evenly.
- Venting the top crust by cutting several small slits allows trapped steam to escape during baking, preventing internal pressure from bursting the sealed edges.
- Monitor the oven closely at the thirty-minute mark, looking for a deep golden-brown color on the fluted edges and visible bubbling at the vents.
Pairing this rich poultry pie with a sharp, vinegar-dressed green salad cuts through the heavy dairy fats in the sauce. Acidic components on the side plate balance the palate between bites of dense pastry and savory filling.
