Chicken Pot pie

Recipe by Amy Duchesne
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • pie dough (Pillsbury already made and shaped pie dough is great!)
  • 4
    cooked chicken breasts, boiled or steamed
  • 3 -4
    cans Campbell's Cream of Chicken Soup
  • 1
    package frozen vegetables (broccoli, cauliflower, and carrots are best)
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DIRECTIONS

  • Take a casserole dish and line the bottom and sides with pie dough.
  • Save dough for the top.
  • Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time.
  • You want at least 3 cans for a 11x9 dish.
  • Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges.
  • Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan.
  • Make 4 incisions at the top of the pie so it can breathe.
  • Cook at 375 for 1 hour or until crust is a nice golden brown.
  • Enjoy!
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