Monday, September 22, 2008

Easy Chicken Pot Pie

As Princess says, this recipe is "easy peasy lemon squeezy". It makes two pot pies.

1 can chicken (rotisserie is better, but this is the easiest version)
2 small cans or 1 15 oz can Veg-All veggies
1 15 oz can corn
2 cans cream of chicken soup
splash of Fat-free 1/2 and 1/2 (about 1/3 C)
2 packages of 2 pillsbury pie crusts (let set 15 minutes from the refrig before use)

Preheat oven to 350 degrees F. Mix all ingredients except pie crusts. Separate veggie mixture into two equal parts. Lay one pie crust in pie pan. Fill pie pan with one of the veggie mixtures. Lay 1 pie crust over the top of the pie pan and pinch crusts together. Use sharp knife and make holes on top. Be creative! Bake for 40 minutes at 350. Turn broiler on for the last 2 minutes to brown crust. Repeat process for 2nd pot pie. Amaze your family and friends.

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