Valu Time Creamy Chicken Pot Pie

READY IN: 45mins
SERVES: 4
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 12
    teaspoon garlic salt
  • 1
    (16 ounce) can cream of chicken soup
  • 1
    (16 ounce) can cream of mushroom soup
  • 1
    (16 ounce) can mixed vegetables
  • 2
    frozen pie crusts
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DIRECTIONS

  • Take pie shells out of the freezer, lay one flat leaving the other in the pie pan to thaw.
  • Boil chicken until internal temperature reaches 165 degrees Fahrenheit.
  • Place cooked chicken & all other ingredients in a bowl, stir to combine.
  • Fill pie crust resting in the pie pan with all the ingredients. (Caution: don’t make the mistake I did and fill the pie tin too full. Otherwise, you won’t be able to get the top pie crust to seal).
  • Place the other pie crust on top, pinching sides together to seal.
  • Brush the top with an eff white (lightly beaten) for a golden brown finish before placing in the oven.
  • Bake at 350 degrees for 20 minutes until crust is golden brown.
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