Wednesday, February 25, 2015

Easy Chicken Pot Pie



--one can cream of potato soup     
--1 can cream of chicken soup
--one large can of Veg All (partially drained)   
--2 cups diced cooked chicken (I typically use a Rotisserie Ckn)
--a splash of milk 
--2 pie crusts  (I used one frozen deep dish crust and covered it with one of those Pillsbury roll out crust you find in the refrigerator section in a box.)
--1 egg lightly beaten (optional)
--salt/pepper (optional)

Preheat oven to 375.  Combine soups, Veg-All, chicken and milk.  Salt and pepper mixture to taste.  Spoon into 1 pie crust.  Cover with remaining crust.  Crimp the edges to seal.  Slit top of crust and brush with egg (if desired).  Bake approximately 40 minutes and then let cool for 10 minutes.

This is not the best picture...You just have to trust me that it looked a little prettier in person and was really good!  Also, this is one of those dishes that is just as good the next day reheated!


This would be good on a "snow" day!!

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