INGREDIENTS:
3 chicken breasts, cooked and cubed
1 package of 2 refrigerated pie crusts – I STRONGLY recommend the Pillsbury ones
1 & 1/2 cup frozen mixed vegetables
1 can cream of chicken soup
1/2 cup 2% or whole milk
salt & pepper
DIRECTIONS:
preheat oven to 450
fit 1 pie crust into a 8″ pie plate
put all ingredients in a bowl and stir well with spoon
spread mixture evenly into pie crust
top with salt and pepper
unfold second shell on top of mixture and crimp edges
place a generous amount of fork holes in top of pie to allow steam to vent
bake 15 minutes, cover crust with aluminum foil (or I use pie guards that you can buy at any kitchen shop and are re-usable) to prevent excessive browning
bake 20 more minutes
let cool at least 15 minutes and serve •I always put ketchup on top too but that is totally optional!
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