Chicken Pot Pie

  • 2 pie crusts
  • 2 cups cooked, diced chicken
  • 1 -15 oz. can mixed vegetables, drained (or frozen)
  • 1 -10 oz can condensed cream of chicken soup
  • 1/2 cup milk
Baking Instructions:
  1. Preheat oven to 350F.
  2. In a bowl, combine cooked chicken, vegetables, cream of chicken and milk
  3. Prepare one crust in bottom of pan and fill with mixture.
  4. Cover with second crust and crimp the edges to seal.
  5. Poke holes in top of crust.
  6. Back at 350F for 40-45 minutes or until crust is golden brown.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.