Wednesday, March 11, 2009

Chicken Pot Pie

Yield: 6 Servings
1 pk Pillsbury Double Pie Crust
2 cups Chicken, Cooked, Diced
10 oz Frozen Mixed Vegetables
1 1/2 can Cream Of Chicken Soup
1/2 can Broth Or Water
Pepper, To Taste
Season Salt, To Taste
5 pats Butter

Line a 9" pie plate with crust. Mix chicken, vegetables, soups, broth
and spices together. Pour into the pan. Add pats of butter. Place
second crust on top and slit. Bake at 350° for 90 minutes until golden
brown. (This cooking time is when it is made fresh, not frozen)

I did not put the 5 pats of butter in the pie.
I used healthy request cream of chicken soup to make it a little healthier
It took 41/2 hours to make 9 pies
Be sure and put pie on cookie sheet before cooking. It leaks!

Prepared by Virginia

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