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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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I threw this recipe together when we lived in a colder climate. It is VERY easy on a night you really don't have time to mess with details. Great on a cold fall or winter evening. Ingredients:
2 ready-made pie crusts |
2 (10 1/2 ounce) cans cream of chicken soup |
10 1/2 ounces soup can water |
2 cups frozen mixed vegetables |
1 (16 ounce) can new potatoes, drained and diced (use as much as you desire) |
salt and pepper |
2 -3 pieces cooked chicken, diced |
Directions:
1. In skillet reheat chicken pieces with soup and water.
2. Once smooth, add in veggies that have been heated in microwave for 3 minutes (or so), add potatoes and salt and pepper. Simmer on low, stirring frequently, and covered, for 1 to 2 hours (if want chicken to absorb sauce and flavors).
3. After simmering, put in the prepared pie crust, top with the other crust and bake at 425 for 10 minutes and then 350 until crust is golden brown.
4. Use any remaining soup mixture for gravy, if needed.
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