Quick & Easy Chicken Pot Pie
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Ingredients
- 1 double pie crust I use Pillsbury
- 2 cans Cream of Potato soup
- 1 c. frozen mixed vegetables
- 2-3 chicken breasts cooked and cubed
- Thyme
- Sage
- Salt & pepper
Instructions
- Mix the last 6 ingredients together (herbs and seasonings to taste).
- Press bottom crust into pie pan.
- Place filling inside pie crust.
- Top with other crust, seal and flute edges.
- Cut slits into the top of the crust.
- Bake at 350 degrees for 45 minutes, or until crust is golden brown.
- Cover crust edges with aluminum foil for first 20-25 minutes, then remove.
- OPTION: I need two pies for my family, so I double all the ingredients except the pie crust. I place the filling in a 9x13 pan, then use both pie crusts on the top, overlapping a bit as necessary. I flute the edges, and bake for about 10 minutes more.
Servings: 6
