Easy Chicken Pot Pie
Description
Submitted by: Carol Cochran
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Pie Dish (Deep)
Serves
8
1 1/2 cups cooked cubed white meat chicken or turkey
2 cans of cream of chicken soup
1 cup of milk
1 stalk of celery diced
2 carrots diced
1/2 cups frozen peas
1 small onion diced
dash of salt
dash of pepper
1 tsp parsley
1 package rolled pie crust dough
2 cans of cream of chicken soup
1 cup of milk
1 stalk of celery diced
2 carrots diced
1/2 cups frozen peas
1 small onion diced
dash of salt
dash of pepper
1 tsp parsley
1 package rolled pie crust dough
Methods/steps
Heat soup in small sauce pan, add milk and rest of ingredients. Cook on medium heat until veggies are almost done.
Lay one pie crust in pie pan and pour the mixture into pan. Cover with remaining pie crust dough. Bake at 350 degrees for 45 minutes or until top crust is lightly golden brown.
Let sit for a few minutes before serving.
Makes about 8 servings.
Lay one pie crust in pie pan and pour the mixture into pan. Cover with remaining pie crust dough. Bake at 350 degrees for 45 minutes or until top crust is lightly golden brown.
Let sit for a few minutes before serving.
Makes about 8 servings.
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