No Reviews
You must be logged in to post a review.
Easy as (Chicken Pot) Pie
x
Print Options
Description
There should be a ‘super easy’ level for this recipe. I’ve never met a chicken pot pie I liked, so I cringed when a friend asked me to try this one. I ate the pie to be polite, and I fell in love with this recipe. The great thing is that the recipe makes two pies, so it’s the recipe I pull out when taking a meal to friends. It’s so ridiculously easy and it’s never NOT turned out well, which is a small miracle in my kitchen.
Ingredients
- 12 ounces, weight Can Chicken Breast Chunks
- 14 ounces, weight Canned Mixed Vegetables
- 1 can (10.75 Oz. Can) Cream Of Potato Soup
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 4 whole Refrigerated Pie Crusts
- Egg Wash, To Brush On Crusts
Preparation
This recipe makes two pies.
1. Drain the chicken breast chunks, and vegetables. Mix the chicken, vegetables, potato soup, and mushroom soup.
2. Press two pie doughs onto the bottom of 2 pie plates. Pour half the mix into each plate.
3. Top both pies with the remaining pie doughs. Trim excess, roll, and crimp edges. Brush the tops with an egg wash, and cut three slits in the top of each pie.
4. Bake at 350 degrees for 35-40 minutes (until golden brown).
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.