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Overly Simple Chicken or Turkey Pot Pie
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Description
One chilly evening over winter break, I was flipping through recipes to find something hardy and yummy to make for dinner. I read a number of chicken pot pie recipes, noted the things I liked about them, and then made it as simple as possible to come up with this very simple, very tasty chicken pot pie recipe.
Ingredients
- 2 whole Pie Crusts
- 2 cups Diced Or Shredded Chicken
- 2 cups Frozen Vegetables
- 2 cans (10.75 Oz. Can) Cream Of Mushroom Soup
Preparation
For the pie crust, I suggest Pillsbury pie crust in the red box.
Line a greased pie pan with a pie crust.
In a medium bowl, mix the remaining ingredients until coated with the cream of mushroom soup.
Pour into the pie pan and cover with the top crust. Cut 4 to 5 slits in the top crust for venting. Cover the edges of the crust with tinfoil.
Bake in a 350ºF oven 35 to 45 minutes or until the top crust light brown. Remove from the oven and let sit for 5 to 10 minutes. This will allow the inside to set up.
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