My neighbor gave me this recipe several years ago. Quick, easy and oh so tasty. Just throw it all together and you're ready to go. It's a winner at my house.
Chicken Pot Pie
1 Box Pillsbury Instant Pie Crusts-2 Crusts- I make my own crust but the Pillsbury will do if you're in a hurry.
1 Can Campbells Condensed Cream of Chicken Soup (I use the 97% fat free)
1 small bag frozen mixed veggies
1 Can-yes I said CAN-of Chicken or you can broil or grill 2 Boneless chicken breasts and cut them up if you have the time.
1 Med-large Potato
Now let's get cookin'!
1. Pierce the potato with a fork several times on both sides. Place Potato on microwave safe plate and cook in the microwave for about 5 minutes until the potato is soft. Cut it up and put in a large bowl.
2. Add soup, chicken and mixed vegetables to the potato mix together until everything is covered.
3. Unroll pie crusts and put the bottom one into the pie pan.
4. Put chicken filling into the pie pan on top of crust #1. Top with crust #2. Cut off any over hang and pinch the sides closed. Cut vents in the top of the crust.
5. Bake at 400 for 25 minute until crust is golden brown.
6. Cool for 10 minutes. Serve warm.
3 comments:
That sounds really yummy and SO easy! I think I might try that tonight.
Thanks for sharing! :)
The real test of any recipe is: Is it gone? Did it all get eaten? I am assuming that there are at minimum four people eating and it looks/sounds really good. My guess: it's gone and the recipe is a "keeper". Am I right?
It's surprisingly good for how simple it is to make. Last year, at Mother's Day, DH gave me a list of things he loves about me. Chicken Pot Pie was #10.
Yes, Id' say it's a keeper. Especially if you make the crust yourself.
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