Thursday, August 12, 2010

Chicken Pot Pie

 Adapted from

1 can Veg-All mixed Vegetables, drained
1 can Cream of Potato Soup
1 can Cream of Chicken Soup
1/2 a soup can of milk
2 cups cooked chicken, shredded, cubed, or chopped
2 uncooked refrigerated pie crusts
salt & pepper to taste
1 egg, slightly beaten for egg wash

The directions on the box of pie crusts say to let stand at room temperature for about 20 minutes. Take these out of your refrigerator now, open each package and set aside.  Preheat oven to 350 degrees.

Place vegetables, soups, milk, chicken and S&P in a bowl, mix until combined thoroughly.

Put one pie crust into pie plate, add filling, top with remaining pie crust.

Cut a couple of slits in the crust, brush lightly with egg wash.

Bake on cookie sheet in center of over for 45 minutes.

1 comment:

Cristy said...

so easy and so delish! Ingredients are always in my pantry/freezer so this is one of my go-to meals. And since it's so quick to prepare, I can make it very last minute.


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