My sister JJ actually introduced this recipe to me when she came to babysit for us last year. I truly don't know how we lived without it. I LOVE chicken pot pie but my favorite part is the crust (it takes me back to my childhood when mom was at work and Dad would make us TV dinner Chicken Pot Pies). I finally found a recipe that has a crust on the bottom and top. I hope you enjoy it as much as we do!
*NOTE: You really can't screw this up-I don't think I've ever made it the same way before.
Ingredients:
2 frozen pie crusts (get a cheap kind in the frozen foods section-Why make it???)
1 can cream of chicken soup
1 can campbell's Potato soup(I have also substituted celery soup and any cream based soup would probably do-Experiment)
1-2 chicken breasts boiled(I only do one because it saves money)
1 cup of mixed veggies (also found in the frozen section)
1/4 cup milk
Directions:
Let the crusts thaw
Boil the chicken and cut into small pieces (depending on what you like)
Mix chicken, Cream of chicken soup, Potato soup, mixed veggies, and milk.
Pour mixture into one of the pie crusts, Top with the second pie crust. Smoosh the edges of both pie crusts together. Slice holes in the top
Bake 350* for 30min. ENJOY!!
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