 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is REALLY good we think. When my sister had her third baby a friend made this for her so she would not have to cook. My mom was there and they all loved it. Mom sent this to me and now we love it! Try it note: We like caned vegetables in this. Frozen does not taste as good in this in my opinion, and sometimes to save time we buy a pre cooked rotissary chicken at market and cut it up for this. Saves time. Ingredients:
2 chicken breasts |
2 pie crusts, refridgerated and ready to use |
1/2 cup milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (14 1/2 ounce) can mixed vegetables, drained |
2 (10 3/4 ounce) cans cream of potato soup |
1 potato, peeled, cubed and boiled until just tender |
1/2 teaspoon accent seasoning |
Directions:
1. Cook chicken how ever youd like. Grill it ,bake it or boil it! Cook until it is done then cut into small cubes, set aside. Place one of the pie crusts into pie plate. Press it down until it fits snug. In large bowl mix chicken, vegetables, soups, potato, milk, salt, pepper and accent togather. Pour into pie crust. Preheat oven to 375. Place second crust on top of mixture. Flute ends to seal. Place butter on top of crust. Bake 40 minutes. Remove from oven and let cool 10 minutes before serving.
|
|