Tuesday, February 16, 2010

Chicken Pot Pie

This is one of my favorite recipes! I usually like to serve it on a cold day with salad and rolls. It's really healthy and so easy to make!

Chicken Pot Pie

1 boiled & deboned chicken (or if you're really lazy like me, you can use about 3-4 cans of chicken breast)

1 can regular Veg-All mixed vegetables (drained)

1 chopped medium onion

2 cans cream of chicken soup

½ cup water

Pillsbury Pie Crusts (found in refrigerated section… rolled crusts in a box… not in a pie pan).

Spray 9 x 13 pan with Pam. Debone one cooked chicken and place in bottom of pan.

Place Veg-All on chicken. Add onion over vegetables. Mix soups and water. Pour over vegetables. Place Pillsbury Crusts over soup layer. Bake 1 hour in 350 degree oven… or until crust is golden brown.

Serves 6 to 8

Also, you can use any vegetables that you want. If you don’t like green peas or green beans, you can use canned vegetables that you do enjoy.

You can also use one can of cream of chicken soup and once can of cream of celery soup if you like.

1 comment:

  1. This is perfect! I have some pillsbury pie crusts in our fridge that I've been needing to use.