In a Snap Chicken Pot Pie
by Lynnette Martin
You will need:
- 1 cup Chicken (I boil a couple pieces and then chop, but you can use canned to make it even easier)
- 1 can of cream of chicken
- 1 can mixed veggies
- 1 box of (2) rolled pie crust
Pre-heat oven to 350, set out pie crusts to warm to room temp. Mix chicken, cream of chicken and mixed veggies.
Place one of your pie crust in the bottom of a pie pan. Spread mixture over pie crust. Place the other pie crust over, and pinch the edges (you can use a fork all of the way around). Cut off your extra crust. I like to poke designs in the pie crust with a fork, this helps to keep your pie from spilling out the edges.
Place in the oven for 30-40 min, until crust is a golden brown. Cut, cool and eat! this is also very easy to double if you would like to stuff more in there!!Note from Tiffany:
Delicious! I used a deep dish pie pan and chopped up three small chicken breasts, used 1 12 oz bag of frozen mixed vegetables (carrots, peas, corn, green beans), used 2 cans of cream of chicken soup. I used a cookie cutter to cut the shape from the top crust, then I replaced the shape right back over the top. This allowed it to vent without poking or cutting any additional holes. As an added bonus the chicken pot pie looked too good to eat!Quick Easy Dinner Recipes Homepage