Thursday, December 23, 2010

Lisa's Quick and Easy Chicken Pot Pie

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This is a quick and easy chicken pot pie.  It can literally be assembled in 10 minutes or less and baked in 45 to 50 minutes.  It's the perfect dinner when you have other things to do, like wrap Christmas presents!

Here's what you'll need:
1-29 oz can Veg-all
1-12 oz can chicken
1 can of cream of chicken, mushroom, or celery
1 box Pillsbury pie crusts
salt and pepper to taste


Drain out most of the liquid from the Veg-all.  After cutting off the lid I just place the lid on top to hold in the veggies and turn the can over to drain over the sink.  Place the Veg-all, chicken, and soup in a medium bowl.  Stir until combined.  Add salt and pepper to taste.

Place a pie crust in a pie pan.  Scoop in the filling.

Place second pie crust on top.

Bake in a 425 degree preheated oven for 45 to 50 minutes or until golden brown.  Cover the edges with foil or a pie shield to keep from burning.



1 comment:

  1. This is my kind of quick southern meal! And it's all ingredients from my pantry and freezer.