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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was recommended to me by my boss and we love it. I normally make 2 so we have leftovers. Ingredients:
2 refrigerated pie crusts |
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can chicken soup |
1/2 cup chicken broth or 1/2 cup water |
2 -3 boiled chicken breasts, cubed |
1 (16 ounce) bag frozen vegetables (thawed) |
Directions:
1. Place 1 of the Pie Crusts in a pie plate
2. In a bowl, mix the soup, broth, and veggies with the cubed chicken.
3. Pour the mixture into the pie shell
4. Top the mixture with the second pie shell . Press all the edges of the pie crust with a fork to seal and poke holes in the crust.
5. Bake at 350 degrees for 30 to 45 minutes.
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