Easy Chicken Pot Pie

By Addie

Ingredients

• 1 (10 oz.) can Campbell's Cream of Chicken Soup
• 1 1/2 cups frozen mixed vegetables, thawed (I use potatoes, carrots and peas)
• 1 1/2 cups cubed, cooked chicken
• 3/4 cup chicken broth combined with 3 tablespoons flour
• 2 Pillsbury AllReady Pie Crusts

Preparation

Step 1

Preheat oven to 400°F.

Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy.

Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.

Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.