Auntie Em's Easy Chicken Pot Pie |
|
 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
From The Best of the Best from America Cookbook by Gwen McKee & Barbara Mosely, c. 2008. A chicken pot pie you can make without deboning a chicken and peeling vegetables. Easy & tasty! I have make with 1 can of cream of chicken and 1 can cream of mushroom - I use whatever soups I have in the pantry. Ingredients:
2 (9 inch) frozen deep dish pie shells |
1 (10 ounce) can chunk chicken, drained |
1 (15 ounce) can mixed vegetables, drained |
1 (2 7/8 ounce) can french fried onion rings |
2 (10 3/4 ounce) cans condensed cream of chicken soup |
1/4 teaspoon salt |
Directions:
1. Prick bottom of pie shell all over with fork. Bake, uncovered, at 375* for 10 minutes.
2. Combine chicken, vegetables, onion rings, soup, and salt. Fill bottom pie shell with mixture. Place second pie shell on top. Prick with fork in 6 places. Set on a foil-covered oven rack to catch spills.
3. Bake uncovered at 375* for 40 minutes.
|
|