Sunday, November 21, 2010

Chicken Pot Pies

1 package fresh pie crusts
1 lb chicken (cooked & diced)
i can Cream of Chicken Soup
1 can ofcooked potatoes
1 can of mixed peas & carrots

Drain veggies and potatoes and mix with the cream of chicken soup. This should be the consistancy of gravy, so add water accrodingly.

Spray a 9" pie plate and roll out bottom shell. Add filling, then roll out top shell. Trim and crimp as needed and cut a few small vent holes. Wrap and freeze.

To bake: Preheat oven to 350 degrees. Bake 50-60 minutes or until pie crust is lightly browned and inside is heated through. *Note: it may take the insides longer to heat through than the pie crust to brown, so watch for this and cover with aluminum foil as needed to prevent over-browning of pie crust.

1 comment:

  1. I am not usually a fan of recipes that use Cream of "fill in the blank here" soup, however, this was pretty tasty. Even Mr. Picky-butt King liked it!


Note: Only a member of this blog may post a comment.