Tuesday, July 26, 2011

Chicken Pot Pie from Susanne

2 Cans Cream of Potato Soup

1 Can Veg-all, drained OR 15oz Mixed Vegetables (extra can be used if desired)

2 Cups Cooked Chicken, diced (extra can be used if desired)

½ Cup Milk

¼ teaspoon Pepper

2 – 9” Frozen Pie Crusts

Place one pie crust in bottom of pie pan.

Combine Soup, Veg-all, Chicken, Milk and Pepper and spoon into prepared pie crust.

Cover with top crust, crimp edges to seal, slit top crust.

Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 375 degrees for 40 minutes, or until golden brown. Cool 10 minutes before serving.

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