Chicken Pot Pie
A cool fall evening.
A busy evening.
What to make?
Something warm.
Something tasty.
Something easy!
Chicken Pot Pie
We found this recipe about eighteen years ago
in a magazine and it has been a favorite ever since.
Incredibly easy to make.
Some cubed cooked chicken.
Some soup, veggies, and pie crust.
A little milk and salt & pepper...
Ready-made crusts are awesome and so, so easy.
Bake in a 375 degree oven
and...
Dinner is ready!
Comfort food...
doesn't get any better than this.
Chicken Pot Pie
2 cans (10 3/4 oz.) Cream of Potato soup
1 (16oz.) can veg-all mixed vegetables, drained
2 cups cooked, cubed chicken
1/3 cup of milk
1/2 tsp salt
1/2 tsp pepper
1 egg, slightly beaten (optional)
2 - 9 inch pie crust
Put one of the pie crust into the bottom of a pie plate.
Combine the first 6 ingredients.
Spoon into the pie crust.
Cover with second pie crust.
Crimp the edges to seal.
Slit top crust to vent.
Brush with egg if desired.
Bake at 375 degrees for about 40 minutes.
You can cover the edge of the crust
with strips of foil if it starts to get too brown
before the pie is done.
Cool for 10 minutes.
Enjoy!
and...
Dinner is ready!
Comfort food...
doesn't get any better than this.
Chicken Pot Pie
2 cans (10 3/4 oz.) Cream of Potato soup
1 (16oz.) can veg-all mixed vegetables, drained
2 cups cooked, cubed chicken
1/3 cup of milk
1/2 tsp salt
1/2 tsp pepper
1 egg, slightly beaten (optional)
2 - 9 inch pie crust
Put one of the pie crust into the bottom of a pie plate.
Combine the first 6 ingredients.
Spoon into the pie crust.
Cover with second pie crust.
Crimp the edges to seal.
Slit top crust to vent.
Brush with egg if desired.
Bake at 375 degrees for about 40 minutes.
You can cover the edge of the crust
with strips of foil if it starts to get too brown
before the pie is done.
Cool for 10 minutes.
Enjoy!
