Easy Chicken Pot Pie

So, I have been a little behind on posting any recipes, so I might play catch up right now. he.

- 4 skinless, boneless chicken breasts
- 1 1/2 (10.75 oz) can condensed cream of chicken soup
- 1 (32 oz) bag of frozen vegetables (but I only use about half of it)
- 1 recipe pastry for a 9 inch double crust pie (They have a delicious one at IGA-"Betty Crocker" Pie crust, makes 2 and all you do is add water!)
- Salt
- Suggestion: You might want to try and add a can of "Libby's" sweet cream corn or use as a side.

This is seriously very easy, and so yummy!
Boil or steam chicken until done. Dice up. Mix together undiluted soup, vegetables & diced chicken in a bowl. Make pie crusts. Pour mixture into pie shell, and cover with second crust. Crimp edges, and make slits in the top crust. Bake @ 375 degrees for 40-45 min, or until crust is golden brown.


Jayson & Sara said...

You can also make this with Bisquick. Just mix up the Bisquick and then pour over the soupy concoction and bake until golden brown. Definitely easy!

Sara and Dustin said...

That sounds like a great variation. How much bisquick do you use?