Easy and Tasty Chicken Pot Pie |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is quick and easy, tastes great too! It is different from the other recipes I've seen because it calls for cream of celery soup. For leftovers, I recommend reheating in the oven for a crisp crust. Ingredients:
1 lb cooked chicken, cut into bite-size chunks |
1 (15 ounce) can veg-all |
1 (10 3/4 ounce) can cream of celery soup |
1 (2 count) package pillsbury refigerated pie crusts |
Directions:
1. Pour about half the juice off the Veg-all.
2. Mix together soup, Veg-all, and chicken.
3. Put mixture into the pie crust.
4. Use second pie shell for top crust.
5. Cook at 375°F for 30-35 minutes, until crust is golden brown.
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