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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this recipe on a calendar, and my family has claimed it as their own!! so delicious and so simple!! Ingredients:
1 (10 ounce) can campbell's condensed low fat cream of chicken soup |
2 cups cooked cubed chicken |
1 cup vegetables (fresh, cut up and cooked, frozen, thawed, e.g. peas, carrots, celery, mushrooms) |
1 medium potato, diced, cooked without salt |
9 inches frozen pasty shells, uncooked, thawed 15 minutes |
Directions:
1. Combine soup, chicken, vegetables and potato; spread in pie plate.
2. Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.
3. Bake in preheated oven 400F, until pastry is golden brown about 20-25 minutes.
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