Chicken Pot Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 4
- Yields:
-
2 pies
- Serves:
- 6
ingredients
- 1 (15 ounce) package refrigerated pie crusts (2 crusts)
- 1 (10 1/2 ounce) can campbell's chicken gravy
- 3 cups cooked cut-up vegetables
- 2 (4 1/2 ounce) cans swanson premium white chunk chicken breasts, in water, drained
directions
- * Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
- * Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
- * Bake at 400°F for 45 minutes or until the crust is golden brown.
- * *Use a combination of sliced carrots, peas and cubed potatoes.
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RECIPE SUBMITTED BY
I’m a recent college grad with limited finances and a busy social calendar. It is my mission to find tips, tricks, and easy recipes for entertaining in style without breaking the bank. Entertaining Escapades is where I tell all about my quest and share my best discoveries. I work with Swanson® Chicken , so I will be sharing a selection of their best quick and easy recipes on this blog. Also, I love getting feedback! If you try anything I post, leave a comment and let me know how it worked for you.