Quick & Easy Chicken Pot Pie Recipe  

Tuesday, March 4, 2008

Saturday, Feb 16, 2008


2 cups diced cooked chicken
1 can (10-3/4 oz. size) condensed cream of chicken or mushroom soup
1/4 cup milk or water
1 can (14-1/2 oz. size) peas & carrots, drained
1 can (14-1/2 oz. size) diced potatoes, drained
1 prepared pie crust (9-inch size)


Preheat oven to 425F. Combine chicken, soup and milk in bowl; mix well. Add vegetables.

Spoon into 10-inch deep-dish pie plate or shallow casserole. Top with crust; fold edge under.

Bake 15 to 20 minutes or until golden brown.

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