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CHICKEN POT PIE Recipe

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This recipe for CHICKEN POT PIE is from Davidson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package of 2 rolled pie crusts - Pillsbury cost more, but is worth it
2 ( 10.5-ounce ) cans cream of chicken soup
1 ( 8-ounce ) package cream cheese, softened
1 packet dry Italian dressing mix
2-3 cups chicken, cooked and shredded - boiled or rotisserie chicken
2-3 green onions, optional, chopped
1 can mixed vegetables
Tony Chachere’s to taste (optional, but it really adds to it)
Directions:
Directions:
Preheat the oven to 375 degrees F.
Add soup and cream cheese together in a medium pot over medium heat.
Add the dressing mix and stir to combine.
Turn the heat to low.
Stir in mixed vegetables.
Add the chicken and green onions and mix until well combined.
Spray 9x13 dish and put crust in bottom - trim and use trimmings to fill gaps.
Pour in chicken mixture.
Top with second crust - trim and use trimmings to fill gaps prick crust with knife.
Bake until golden brown and bubbly … about 12 - 15 minutes.

Note: Second crust can be cut into strips and arranged on top

 

 

 

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