This is the easiest chicken pot pie ever! I love making this when the weather is cold, it's very comforting. Thanks to a prior supervisor who gave me this recipe.
Now this recipe makes enough filling for either two small pot pies or a large overflowing one (with a little extra). I always make two.
I forgot to take a picture b/c I made this for company and we were all hungry! I'll make this again soon though so no worries!
Ingredients
Deep dish pie shell (1 or 2)
Pillsbury roll out pie dough (1 or 2)
1 can of cream of potato soup
1 can cream of chicken soup
2 cans of veg-all vegetables
3 chicken breasts
Directions
Boil or bake the chicken and dice it up.
Mix up everything in a large bowl and then pour into the deep dish shell. Cover the shell with the roll out pie dough and pinch together the edges, cutting off the excess. Use a fork to poke holes in the top.
Bake at 350 degrees for 1 hour or until golden brown and bubbly.
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