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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Here is a quick and easy version of the old fashion pot pie that can be ready in minutes. My kids love it, and so do their friends. It's a great way to use leftover chicken, turkey and all those small amounts of leftover vegetables that you may have hidding in your fridge. Ingredients:
3 cups cooked chicken, cubed (turkey works well too) |
1 (28 ounce) can mixed vegetables (veg-all, drained) |
21 ounces campbell's cream of mushroom soup |
1 teaspoon salt (to taste) |
1 teaspoon pepper (to taste) |
2 pie crusts (pillsbury-the refrigerated rolled crust works best) |
Directions:
1. Place the first five ingredients in a large bowl and heat until heated through in the microwave.
2. Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
3. Remove one of the refrigerated pie crust rolls and let warm to room temperature.
4. Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
5. Let stand for 15 minutes before serving. Yummy!
6. Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!
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