1 can cream of chicken with herbs soup
9 oz frozen mixed vegetables, thawed
1 c cubed cooked chicken (I use canned chicken)
1 box ready to bake pie crusts
Preheat oven to 400 degrees F. Mix soup, vegetables and chicken. Thaw pie
crusts. Place one crust on bottom of 9” pie pan. Pour filling on top. Place second
crust over filling, sealing. Cut slices into top of crust. Bake 30 minutes or until
golden brown.
Easy Chicken Pot Pie
Leanne
Linear Mode
