Two refrigerator pie crusts (go ahead, make your own, I’m just not that good)
Chicken breasts, cooked, cut up and seasoned to your liking
Frozen bag of mixed veggies (whatever you like)
1 can cream of chicken soup
Heavy whipping cream (milk, half-and-half, all work)
Instructions
sprayed a glass pie plate with olive oil, and
then laid out one pie crust.
In a pan, I heated the chicken, soup, veggies
and cream. Mix thoroughly.
Dish into the pie plate, top with second crust.
Pinch together the two pie crusts. I then
pressed the edges with a fork. Slice four
slices in the crust, about an inch from the
edge.
Cook in the oven at 375 for about 25 minutes,
or until crust is golden.
Originally Submitted
8/12/2015
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