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.