 |
| My friend was helping her daughter with a new baby and some nice person brought dinner to them and it was this Pot Pie and she Raved about it so I was excited when she shared it.. I made it when it was cold and rainy a few days ago, so I thought I'd better share it before it got too hot, but I think Im still to late, but crank up the air conditioner and try it..it is perfect for sharing..super quick and easy..I have wanted to take dinner to a couple of neighbors, one who just had a baby and one who just had a scary surgery.. So it was perfect..I used already made pie crust but if you have that talent to make homemade..go for it..and I wish I was you! Have not mastered that one yet, But Jerry wants me to keep practicing!! Chicken Pot Pie Preheat oven 350 degrees 1 Package of Pillsbury ready made pie crust 1 can of cream of chicken soup 1 can of cream of potato soup 4 oz. of cream cheese softened 1 can Veg-All (15 oz. can) 2 cups of cooked and cut up chicken ( I use the rotisserie cooked chicken and just de-bone it and cut it up) Mix in Bowl 1 can of cream of chicken soup 1 can of cream of potato soup 4 oz. cream cheese Mix together until smooth and creamy Add to mixture: 1 15 oz. can of Veg All drained and 2 cups of the cut up chicken Fold in careful not to smash the vegetables. Put one layer of pie crust on the bottom of a 9 inch pie plate then add the ingredients.. Place remaining pie crust over the top and fold under the edge and crimp with a fork. Cut slits in the top for ventilation and brush with beaten egg white. Cook for 55-60 min 350 degree oven Man that was easy, Love comfort food! |
Posts
