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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from The Tuck Family Cookbook Project, 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!

Contributor:  
Contributor:  
Linda VanderVeur

Category:
Category:

Ingredients:  
Ingredients:  
2 frozen pie crusts
1 can (12 oz) chicken (drained)
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2-3 small potatoes (cooked, peeled, and diced)
1 - 1-1/2 cups frozen vegetables ( peas, carrots, corn)

Directions:
Directions:
Separate and defrost pie crusts at room temperature (takes about 20-30 minutes). Preheat oven to 350. Combine all remaining ingredients in a large bowl. Scoop filling into one defrosted, uncooked crusts. Gently remove the second pie crust from the pie pan and place it over the pie filling. Pinch the edges of the two crusts together and cut 4 slits in the top of the pie. Cover the pie edges with aluminum foil strips to avoid burning. Place on cookie sheet and cook until crust is lightly browned (about 1 hour).

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20-30 minutes

 

 

 

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