Easy and Wonderful Chicken Pot Pie
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 1 cup cooked chicken breast, the precooked rotisserie birds work great
- 1 (29 ounce) can homestyle vegetables, drain
- 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
- 1 (10 3/4 ounce) can fat free cream of celery soup
- 1 teaspoon season salt
- 1 teaspoon pepper
- 2 tablespoons butter, cubed
- 1 egg
- 9 inches double-crust pie crusts, just unroll
directions
- Preheat oven 350.
- Open the cans, place cubed chicken, vegies, soups, salt and pepper in bowl, mix together.
- Place one crust in bottom of pie plate, fork bottom to let air out as it cooks.
- Pour ingredients into pie crust.
- Place butter on mixture.
- Place second crust on pie, crimp edges, fork some holes on top to let out steam.
- Beat egg, brush on top of pie crust.
- cook on cookie sheet for 45 minutes. Let stand to cool for 10 minutes.
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