Wednesday, March 3, 2010

Chicken Pot Pie

Everyone loves this tried & true EASY chicken pot pie recipe:

1 can Veg-All, drained
1 can cream of chicken soup
1 1/2 cups cooked chicken, cut into bite-sized pieces
1/2 cup chicken broth (may substitute water)
1 box Pillsbury piecrusts

In a 10" pie plate, pat out 1 piecrust to cover the edges. Spread chicken around picecrust as bottom layer. Add Veg-All. In a separate bowl, mix soup and chicken broth; pour over vegetables. Place second piecrust on top and pinch edges together. Cut slits in top.
Bake 350 degrees for 50-60 minutes.


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