Double Crust Chicken Pot Pie

By Unicorn1259

Ingredients

• 1 10.75-ounce can cream of chicken soup
• 1/2 cup milk
• 2 refrigerated pie crusts, at room temperature
• 8 ounces frozen mixed vegetables
• 2 Homemade Gourmet Grandmothers Sunday Roast seasoned chicken breasts, cooked and chopped

Details

Servings 6
Adapted from recipes.homemadegourmet.com

Preparation

Step 1

1. Preheat oven to 375 degrees. In a large bowl, cook vegetables in in microwave for about 5 minutes; drain any liquid. Add chicken, soup and milk; stirring well to combine.

2. Lightly spray the bottom of a 9" pie plate with nonstick cooking spray. Line the bottom of the pie plate with a single crust. Fill pie shell with the vegetable/chicken mixture.

3. Top pie with second crust, pinching edges together. Cut vents in the top of the pie crust.

4. Place on a baking sheet and bake for 35-45 minutes or until golden brown.