0 Picture
Ingredients
- 2 Pillsbury ready to bake Pie Crusts
- 14 oz of frozen Bird's Eye Mixed Vegetables
- 1 small can of Corn, drained
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Mushroom Soup
- 1/2 C of Half and Half
- 1 LB of Skinless, Boneless, Chicken Breast
- 1 Tbsp Margarine
Details
Servings 6
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
Follow package instructions for Pie Crust. In margarine cook chicken breast until no longer pink inside. Cut in small pieces. Mix all ingredients in a sauce pan until warm and thourghly mixed. Pour into 9 inch pie plate which has the bottom pie crust already in place. Topwith the second pie crust and pinch the bottom and the top crust together all the way around. Cut four slits in the top of the crust. Place in a preheated 400 degree oven and bake for 30 minutes. Turn the oven off and remove the pot pie. Spread margarine over the entire top pie crust and place it back in the oven. Leave for another 15 to 20 minutes in the oven. Slice and serve.
Review this recipe