Someday I may go the distance and try to make a chicken pot pie from scratch and when I do I'm sure it will be great but until that day this super easy one always hits the spot and, with as yummy as it is, it's hard to be motivated to put in all the time and effort a from scratch one would take.
Marquita Collette
2 frozen, deep dish pie crusts (Pilsbury are my favorite)
1 can Veg-all
2 cans cream of potato soup
1/2 cup milk
3-4 chicken breasts, cooked and shredded
1/2 tsp thyme
Remove pie crusts from freezer and let thaw while preparing filling. Preheat oven to 375. Mix all ingredients together and pour into one of the pie shells. Place the other pie shell on top, upside down and pinch edges together to seal. Cut a slit on top to vent. Bake for 30-40 minutes.
No comments:
Post a Comment