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Ingredients
- 2 cans Cream of Potato Soup
- 1 (16 oz.) can Veg-All or mixed vegetables
- 2 Cups cooked, cut up chicken
- 1/2 Cup milk
- 2 9-inch pie crusts (I use the ready-made roll out ones)
Details
Preparation
Step 1
Combine first 4 ingredients. Spoon into prepared pie crust. Cover with top crust and crimp edges to seal. Cut slits in top crust & bake at 375* for 40 minutes. Cool 10 minutes before serving.
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