Easy Chicken Pot Pie
Preparation time: 25 minutes
Total time: 50 minutes
Serving size: Serves 6 to 8
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1 pkg of 2 pie crusts
(room temp)
1 can cream of chicken soup
1 can Veg-All or mixed vegetables, drained
1 can cream of potato soup
1/2 cup Meadow Brook sour cream
3 skinless/boneless chicken breasts, cooked
Salt and cayenne pepper to taste
PREPARE pie crust as directed into glass pie plate. Tear cooled chicken into small pieces.
COMBINE soups and Meadow Brook sour cream into large mixing bowl. Stir in chicken. Fold mixed vegetables gently into mixture. Pour into prepared pie crust, and top with second pie crust. Cut four slits in top pie crust.
BAKE at 425º for 25 minutes or until golden brown. Cool for 10 minutes.
This recipe uses Meadow Brook Sour Cream.
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