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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Easy Chicken pot pie Recipe

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This recipe for Easy Chicken pot pie is from The Canes Cookbook II: Chef Surge Edition, 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:  
2 1/2 cups frozen mixed veggies
2 - 12 1/2 oz. cans Hormel chicken breasts
1 tub (10 oz.) Philadelphia savory garlic cooking cream
2 ready-to-use pie crusts
Directions:
Directions:
Preheat oven to 350º

Heat frozen veggies on stove until warmed completely (do not add water) - about 3/4 minutes.
Add both cans of chicken to veggies and bring heat back up (about 2/3 minutes)
Add cooking cream - mix thoroughly.

Line bottom of 9-inch pie pan with one crust and spoon in mixture. Cover with remaining pie crust, pinch edges to seal, and cut several slits in to crust.

Bake 25 to 30 min. or until golden brown.
Number Of Servings:
Number Of Servings:
6/8 depending on size of slice
Preparation Time:
Preparation Time:
5 - 8 minutes
Personal Notes:
Personal Notes:
This is a great dinner for families on the go. From freezer to table in less than 45 minutes.

 

 

 

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