Serves: 8
Total Calories: 262
1. In 12 x 7 1/2 x 2-inch (2-quart) glass baking dish, stir together chicken, carrots, potato, onions and peas. In small mixing bowl, stir together condensed soup, milk, salt, pepper and poultry seasoning. Pour evenly over chicken mixture. Set aside.
2. In medium mixing bowl, stir together pie crust mix and KELLOGG'S CORN FLAKES cereal. Add water, stirring with fork until dough holds together. Add 1 to 2 teaspoons additional water, if needed. On floured surface, roll out crust 1/4 inch thick, to fit baking dish. Place over chicken mixture. Cut 4 steam slits in crust.
3. Bake at 375°F about 1 hour or until crust is lightly browned and vegetables are tender. Test doneness by inserting tip of knife into one of the steam slits in crust. Serve hot.
This Deep Dish Chicken Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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