1 can veg-all mixed vegetables 1 can cream of potato soup 1 can cream chicken soup 1/2 cup milk 1 or 2 large chicken breast cut into chunks salt and pepper to taste 2 9-inch deep dish unbaked pie crust
Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.
Bake on a cookie sheet at 375 degrees for 45 minutes
CHICKEN POT PIE
2 c. chicken, cubed Pastry for 9-inch pie crust 1/2 c non-dairy creamer 2 T. butter 2 T. flour 10 oz. frozen peas and carrots 1 tsp. salt 1 onion, chopped Pepper
Preheat oven to 425F. Line pie pan with pastry and refrigerate until ready. Melt butter, and saute onions until golden. Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat. Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes. Pour into pastry-lined pan. Cover with pastry top, and seal edges. Bake 35-40 minutes or until golden brown
Chicken Pot Pie
2 (10 oz) cans Campbell's Cream of Chicken Soup or Campbell's Chicken or Turkey Pot Pie Soup 2 (about 9 oz) packages frozen mixed vegetables, thawed 2 cups cubed, cooked chicken 1 cup chicken broth combined with 2 tablespoons flour 2 Pillsbury pie shells
Preheat oven to 400°F.
Mix soup, vegetables, chicken, and broth. (The mixture should be sort of thick.) Place in pie shell.
Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly).
Chicken Pot Pie
1 cup cooked chicken 10 ounces frozen mixed vegetables 1 small potato, cooked & diced 2 tablespoons butter 2 tablespoons flour 2 cups chicken broth 1 cup Bisquick baking mix 1/2 cup milk 1 egg
Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden. Serving Size: 4
