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Savory Chicken Pot Pie Recipe

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This recipe for Savory Chicken Pot Pie is from Its time to hit the Kitchen B2!, 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:  
Crust
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
2 cups diced cooked chicken
2 cups frozen mixed vegetables, thawed (from12 oz bag)
1 can (10 3/4 oz) condensed cream of chicken soup
Directions:
Directions:
1. Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
2. In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
3. Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
4. Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
The right blend of chicken vegetables. IN A PIE. YUM.

 

 

 

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