Chicken Pot Pie

By ktate

from Aunt Stephanie McCombs

Ingredients

• 1 (10 oz.) can Campbell's Cream of Chicken Soup
• 1 1/2 cups frozen mixed vegetables, thawed
• 1 1/2 cups cubed, cooked chicken
• 3/4 cup chicken broth combined with 3 tablespoons flour
• 2 Pillsbury pie shells

Preparation

Step 1

Preheat oven to 400°F.

Mix soup, 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.