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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 5 |
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This is the semi home made version of a chicken pot pie, very quick and simple, we love it. When buying the pie crust you want to buy the ones in the can that you place in a pie pan. Ingredients:
2 refrigerated pie crusts |
19 ounces cream of mushroom soup |
2 cups diced chicken |
2 cups frozen mixed vegetables |
1/2 teaspoon thyme |
Directions:
1. Line a 9 inch pie pan with one crust.
2. Fill with cream of mushroom soup, chicken, veggies and thyme, mix a little being careful not to damage the crust on bottom.
3. Cover with the other crust, fold edges over and crimp to seal.
4. Make 4 slits in the center to vent and bake uncovered in a 350 degree oven for 75 to 90 minutes or until the crust is golden and the filling is hot.
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