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Tuesday, December 16, 2008

Chicken Pot Pie


1 can mixed vegetables, drained
1 can cream of mushroom (or cream of chicken) soup
1 (6 1/2 oz) can boned chicken, drained
2 frozen pie shells

Defrost pie shells. Combine chicken, soup, and veggies in bowl and mix well. Pour into pie shell and cover with second pie shell. Crimp edges closed. Bake at 375 for 25-30 minutes or till brown.

2 comments:

Lauren said...

I love this recipe because it is so easy. I don't even defrost the pie shells. I just turn one over on top and it sinks down when it cooks. I frequently make this to give to other people--no dishes to get back!

TRICIA @ The Zoo said...

Hi there.
I'm stopping over from TSSC and I just wanted to say hello. This sounds fantastic!! Perfect warm comfort food, and perfect post-Thanksgiving leftover. I must try it. Thanks for sharing.

XO*Tricia

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