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Chicken Pot Pie
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Description
Creamy chicken and veggies stuffed between 2 pie shells.
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts
- 1 teaspoon Old Bay Seasoning
- 10-¾ ounces, weight Canned Condensed Cream Of Chicken Soup
- 10-¾ ounces, weight Canned Condensed Cream Of Mushroom Soup
- 1 cup Cheddar Cheese, Shredded
- 1 cup Mozzarella Cheese, Shredded
- 2 cups Frozen Mixed Vegetables, Thawed
- Salt And Pepper, to taste
- 2 whole Store Bought Refrigerated 9″ Pie Crusts, Or Use Your Favorite Pie Crust Recipe
Preparation
Preheat oven to 350 F. Lightly grease and flour a pie dish.
Rub the seasoning on the chicken breasts. Place in a medium saucepan and add enough water to cover. Bring to a simmer and cook over medium heat for 10 minutes, or until chicken is cooked through. Drain and dice chicken.
In a large bowl, combine chicken, cream of chicken soup, cream of mushroom soup, cheddar cheese, mozzarella cheese, mixed vegetables, and salt and pepper. Mix thoroughly.
Lay one sheet of pastry in the bottom of the greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of the top and bottom pastries by pinching them together. Cut steam vents in the top crust.
Bake in preheated oven for 50 minutes, until pastry is golden brown.
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