Chicken Pot Pie
2 (10 ¾ oz.) cans Cream of Chicken Soup
frozen mixed vegetables to fill the empty soup cans
2 already pie crusts (from the refrigerator section)
Boil chicken in a pot of water for 20-30 minutes. Remove chicken and let it cool. In a microwave-safe bowl, mix together soup and vegetables. Microwave for 5 minutes or so. While that is in the microwave, take chicken off bones if they weren’t boneless, and tear or cut into bite-sized pieces. Add chicken to soup mixture and stir together. Unfold one pie crust into a glass or ceramic deep-dish pie plate, and add filling. Put second pie crust on top and pinch the two crusts together at the edges. Cut slits in top pie crust to vent. Bake 1 hour in a 350° F oven. Cut into quarters. Serves 2-4.
This is also a great recipe for using up left over chicken or turkey.
Can also use canned veggies, but drain them first.
(A Karen Beidelman Original Recipe)