Luscious Chicken Pot Pie
From Valoriest 8 years ago
- 2 hours to make
- Serves 6
Cooked, diced chicken breasts are combined with condensed cream of chicken soup and mixed veggies. Pour into a prepared pie shell, cover with a round of pastry, and bake. From allrecipes.com.
Ingredients
- package of 2 refrigerated pie crusts shopping list
- Roast sticky chicken (from site) minus 1/2 breast, diced shopping list
- 1 (10.75 ounce) can condensed cream of chicken soup shopping list
- 1 can cream of potato soup shopping list
- 3 cans mixed veggies, drained, 1/3 of carrots removed shopping list
- chicken jelly from roast chicken shopping list
- dried rosemary, ground shopping list
- red pepper flakes shopping list
- garlic powder shopping list
- dried onion flakes shopping list
- Thyme shopping list
How to make it
- -SEE ABOVE AND ADJUST--Preheat oven to 365 degrees F (185 degrees C). Fit bottom pastry into a 10 inch pie plate.
- In a large bowl, combine chicken, soup, and spices. Mix well and bring to room temperature.
- Add veggies,mix, and pour into into crust. Cover with top pastry. Seal edges and cut steam vents in top.
- Bake in preheated oven for 45 minutes, until crust is golden brown.
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