Quick Chicken Pot Pie

6 ingredients
6 steps

Ingredients

  • 3 cups cooked chicken, cubed (turkey works well too)
  • 1 (28 ounce) can mixed vegetables (Veg-all, drained)
  • 21 ounces Campbell's Cream of Mushroom Soup
  • 1 teaspoon salt (to taste)
  • 1 teaspoon pepper (to taste)
  • 2 pie crusts (Pillsbury-the refrigerated rolled crust works best)

Directions

  1. 1
    Place the first five ingredients in a large bowl and heat until heated through in the microwave.
  2. 2
    Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
  3. 3
    Remove one of the refrigerated pie crust rolls and let warm to room temperature.
  4. 4
    Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
  5. 5
    Let stand for 15 minutes before serving. Yummy!
  6. 6
    Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!

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