Chicken Pot Pie

Note: This was so super easy, and we loved it! Next time I make it, I will adjust the ratio of veggies/potatoes/meat and follow this new recipe.

2 unbaked pie crusts
2 cans of condensed cream-of-whatever soup
1 cup of cubed potatoes
1 1/2 cups frozen veggies
1/2 cup chopped onions
2 cups of cooked chicken cut into small cubes

Preheat oven to 425 degrees and bring a medium pot of water to boil.

Roll out 1 pie crust and place into pie plate. Bake for 10 minutes in the pre-heating oven. Set aside.

Meanwhile, peel and cube potatoes (1/2 inch size) and boil until soft.

In a bowl, combine chicken, frozen vegetables, onions, potatoes and soup. Mix well.

Pour mixture into pie plate, top with remaining pie crust, making several small slits in the top to allow steam to escape. Bake in the preheated oven for 35 to 40 minutes, or until crust is golden brown.

Cool for 10 minutes before serving.



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