Chicken Pot Pie

Servings: 8
  • 2 prepared pie crusts
  • 1 cup chicken, cooked and chopped
  • 2 (15 ounce) cans mixed vegetables (I use Veg All as I like the addition of potatoes)
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • Line pie plate with 1 crust.
  • Mix together the chicken, vegetables and soup. Pour into pie plate.
  • Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
  • Poke or cut a few lines in the crust to release steam.
  • Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.