INGREDIENTS
4
boneless, skinless chicken breasts
1 lb
frozen peas
1 lb
frozen (or fresh) carrots – sliced and chopped
4
cups clean eating cream of mushroom soup
2 tbsp
cornstarch or tapioca starch (organic is best)
Pie crust – rolled flat and cut just slightly bigger than the dish(s) you will bake your pot pies in.
1/4 cup
fat-free milk