I must be in a “comfort foods” mood since last Tuesday’s recipe was Crockpot Macaroni and Cheese and today’s is Classic Chicken Pot Pie. There are not many recipes easier than this one; it’s long been a favorite of my eight-year-old!
Classic Chicken Pot Pie
15 oz can mixed vegetables, drained
1 1/2 cups cooked chicken, cut into bite-size pieces
1 can cream of mushroom soup
1/4 tsp sage
Pepper to taste
Package of two frozen/ready-to-bake pie crusts
Allow pie crusts to thaw for about fifteen minutes. Combine five other ingredients and pour into one crust. Top with other pie crust, sealing edges all the way around. Cut four or five one-inch slits in top crust to vent. Bake at 350 degrees for 30-40 minutes or until top crust is golden brown.
[You could use one can of cooked chicken, drained, if you don’t want to take the time to cook your own chicken. If you like a moister filling, you can add a bit of chicken broth to the mixture.]
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