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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Zero in on family preferences as the vegetables of choice for a homemade pot pie. Ingredients:
1 (15 ounce) package refrigerated pie crusts (2 crusts) |
1 (10 1/2 ounce) can campbell's chicken gravy |
3 cups cooked cut-up vegetables |
2 (4 1/2 ounce) cans swanson premium white chunk chicken breasts, in water, drained |
Directions:
1. * Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
2. * Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
3. * Bake at 400°F for 45 minutes or until the crust is golden brown.
4. * *Use a combination of sliced carrots, peas and cubed potatoes.
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