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
-
1Place the first five ingredients in a large bowl and heat until heated through in the microwave.
-
2Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
-
3Remove one of the refrigerated pie crust rolls and let warm to room temperature.
-
4Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
-
5Let stand for 15 minutes before serving. Yummy!
-
6Of 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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