Thursday, November 4, 2010

Chicken Pot Pie


1 pkg Pillsbury pie crust
diced cooked chicken (from a rotisserie chicken)
1 bag frozen mixed veggies
1 can cream of potato soup (undiluted)
1 can cream of mushroom soup (undiluted)
about 1/2 a can of chicken broth
3/4 tsp garlic powder
3/4 tsp onion powder


Preheat oven to 375

Place one layer of pie crust in bottom of deep dish pie pan

In bowl combine all other ingredients, mix well

Pour into pan with bottom crust

Place top crust on, crimp edges, cut small vent holes in top

Bake at 375 for 45 minutes to 1 hour. If the edges start to brown too quickly cover with foil.

Let stand 5 minutes before serving.

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