I know, it has been quite a while since my last post. Life just seems to happen & keep flying by.A month or so ago I had surgery & afterwards several dear friends kindly brought my family dinner. Thank you all – it was wonderful!
My kids are still talking about the Chicken Pot Pie, so I decided I should get the recipe & surprise my family with it. I do need to preface this, in that in the past I have tried several different recipes yet, to my disappointment we haven’t loved how they turned out. As such, I’m grateful to my friend for the recipe. I’ve got this on the sajian for next week so I’ll post a photo once I make it!
2 Refrigerated pie crusts
10 oz. COOKED frozen or fresh veggies (your choice of whatever you’d like – we like green beans, peas, onions, carrots, & maybe mushrooms, but whatever is on hand).
1 can of cream of chicken soup
1 can of cream of potato soup
3/4 can of milk (use the soup can to measure this)
1 can of chicken or turkey (or 8-16 oz. cooked & cubed chicken or turkey)
Place pie crust bottom in pie plate. Mix vegetables, soups, milk, & meat together. Pour into pie crust & cover with remaining pie crust.
Bake at 350* for 30-45 minutes or until the pie crust is browned & vegetables are heated thoroughly.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com