Easy and Wonderful Chicken Pot Pie
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 236.59 ml cooked chicken breast, the precooked rotisserie birds work great
- 822.13 g can homestyle vegetables, drain
- 304.75 g can 98% fat-free cream of mushroom soup
- 304.75 g can fat free cream of celery soup
- 4.92 ml season salt
- 4.92 ml pepper
- 29.58 ml butter, cubed
- 1 egg
- 9 inch 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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