October 20, 2009
Chicken Pot Pie
Another gorgeous fall day deserves another yummy dinner. This is perfect for winter or when the weather begins to turn cold. Hope you enjoy!
Chicken Pot Pie
2 Cans of chicken (preferably white)or you can use leftover chicken from a rotisserie chicken
All-Veg (large can – or you can add fresh veggies or frozen ones of your choice)
1 can cream of chicken soup
1 can cream of mushroom soup
1 pie crust
Place one round of pie crust in pie dish. Mix chicken, soup and veggies. Add whatever spices you like, basil black pepper, etc… Then pour mixture into pie dish. Top with 2nd round of pie crust and pinch edges. Cut slices in the top round to release air. Place in the oven set at 375 degrees and cook until brown, about 30 minutes.
Chicken Pot Pie
2 Cans of chicken (preferably white)or you can use leftover chicken from a rotisserie chicken
All-Veg (large can – or you can add fresh veggies or frozen ones of your choice)
1 can cream of chicken soup
1 can cream of mushroom soup
1 pie crust
Place one round of pie crust in pie dish. Mix chicken, soup and veggies. Add whatever spices you like, basil black pepper, etc… Then pour mixture into pie dish. Top with 2nd round of pie crust and pinch edges. Cut slices in the top round to release air. Place in the oven set at 375 degrees and cook until brown, about 30 minutes.
posted by Leanna Ellis # 10:12 AM 
Comments:
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sounds good going to copy this receipe and try it, anything where I don't have to mess up a lot of pot and pans.
mamat2730(at)charter(dot)net
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