This is an easy and cheap meal that is great for wintertime, but also during the busy school season. The hardest thing you have to make is the crust.
INGREDIENTS
1 can gluten-free cream of chicken soup (warning: we realized this has a LOT of salt, 2000 mg!!)
1 can sliced carrots
1 can whole potatoes
1 can sweat peas
1 medium onion, chopped
2 large cans (12.5 oz each) chunk chicken
2 Tbsp olive oil
2 premade crusts
DIRECTIONS
Make your crust (if making from scratch) or set one premade crust in your pie plate. Set aside.
Coarsely chop up onion and saute in a deep pan with the olive oil. Saute for about five minutes over medium heat until onions are translucent.
Drain the other canned vegetables and rinse them in a colander to remove excess salt. Cut up potatoes into bite sized chunks. Set aside. Set your oven to 425 F (218 C).
Drain chicken, break up into smaller chunks and add to the pan to start browning. Add the other vegetables to the pan and stir to heat up. Add the potatoes.
Add the soup last and stir to combine, keeping an eye on it to heat everything evenly. Add a teaspoon of Mrs. Dash or a spice mix of your choosing, and mix well.
Pour cooked ingredients into the pie crust and cover with the second crust. Cut air vents into the top crust.
Bake for 20-25 minutes. Take out of the oven, let cool for about five minutes, and serve. 10" pie plate serves 8 people.