Jun 18, 2008, 02:33 PM
Although very simple, this dish turns out delicious. It's a thick, country style chicken pot pie. Add your favorite seasoning to spice it up a bit if you want, but it's really tasty as is too.
Prep time: 5 minutes
Cook time: about 20 minutes
Makes one pot pie...
1 12.5 ounce can of chicken (2 cans for more chicken)
1 and 1/2 cups frozen mixed vegetables
1 can cream of chicken soup with herbs
2 frozen deep dish pie crusts
Do not drain chicken juice from can. Heat chicken in a pot and then add vegetables. Cook on low/med heat for about 10 minutes. Add soup and simmer another 10/15 minutes, stirring occasionally. Salt/pepper filling to taste, then pour filling into first frozen pie crust. Trim the crimp off the second crust with a sharp knife, and turn it upside down on the pie. Remove the pie pan and let the crust sit for about 10 minutes. Crimp crust edges together and bake at 400 degrees until the edge is golden brown (about 20 minutes). That's it!
Prep time: 5 minutes
Cook time: about 20 minutes
Makes one pot pie...
1 12.5 ounce can of chicken (2 cans for more chicken)
1 and 1/2 cups frozen mixed vegetables
1 can cream of chicken soup with herbs
2 frozen deep dish pie crusts
Do not drain chicken juice from can. Heat chicken in a pot and then add vegetables. Cook on low/med heat for about 10 minutes. Add soup and simmer another 10/15 minutes, stirring occasionally. Salt/pepper filling to taste, then pour filling into first frozen pie crust. Trim the crimp off the second crust with a sharp knife, and turn it upside down on the pie. Remove the pie pan and let the crust sit for about 10 minutes. Crimp crust edges together and bake at 400 degrees until the edge is golden brown (about 20 minutes). That's it!