2 pie crusts (I prefer the store bought ones)
1 can cream of mushroom soup
1 can cream of chicken soup
3 or 4 chicken breasts, cooked and cut up (I also like to use left over rotisserie chicken)
1 16oz bag of frozen veggies, thawed (pea, carrot, lima bean combo)
Pre heat oven to 450*. Line pie plate with 1 pie crust. Mix all ingredients except pie crust in a mixing bowl then add to pie plate. Cover with second pie crust, flute edges and cut slits on top. Cover edges with foil and bake for about an hour.
1 can cream of mushroom soup
1 can cream of chicken soup
3 or 4 chicken breasts, cooked and cut up (I also like to use left over rotisserie chicken)
1 16oz bag of frozen veggies, thawed (pea, carrot, lima bean combo)
Pre heat oven to 450*. Line pie plate with 1 pie crust. Mix all ingredients except pie crust in a mixing bowl then add to pie plate. Cover with second pie crust, flute edges and cut slits on top. Cover edges with foil and bake for about an hour.
3 comments:
Five stars! I made this last night and Keenan had fourths and decided it was definitely a keeper! My husband also really enjoyed it. It was a great, easy comfort food-ish way to get everyone to eat their veggies, too! Thanks, Nicole!
I finally made this tonight. Yummy.
We're still eating leftovers from this dish and Conrad made the comment that it was the best pot pie he's ever had! He said it didn't taste all "chemically". ;) I didn't mention the processed cream of mushroom soup I used. wink. wink.
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