Loma Linda Easy Chik Pot Pie

Create a batch of medium-sized pot pies for your next family dinner, each of which combines Loma Linda Diced Chik, vegetables like peas, and carrots, in addition to mushroom soup cream for a delicious vegetarian baked meal. Enjoy this comforting pot pie dish while remaining healthy with a packed selection of vegetables and warm, plant-based Chik with the entire family.

Makes 8 Pot Pies

Learn more about Loma Linda Diced Chik

Ingredients

  • 1 cup (8 oz) Loma Linda Diced Chik
  • 10 1/2 oz cream of mushroom soup
  • 1/4 cup almond milk
  • 12 oz package frozen carrots and peas, steamed
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 crescent dinner rolls

Directions

  1. Preheat oven 375F. Lightly spray muffin tins with cooking spray.
  2. Unroll can dough into a rectangle of 8 equal squares. Line each muffin tin by pressing dough square in the bottom and up sides of a muffin tin.
  3. In a large bowl stir together carrots and peas, cream of mushroom soup, onion powder, garlic powder, and almond milk. Add Diced Chik and mix well.
  4. Bake 25-30 minutes or until the crescent dough is golden brown. Cool in pans 5 minutes; remove from tin and serve hot.
  5. Using golden wheat biscuit dough in place of crescent dinner rolls can also make this recipe.

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