Chicken Pot Pie

Quick and Easy Chicken Pot Pie with leftover chicken

2 Pie Crusts (I prefer the rolled up)
1 Can of mixed veggies
1 Can of Cream of Chicken Soup
Shredded Cheese

Pull and piece the chicken.  Drain the mixed veggies. In a large bowl add canned soup (without adding water), veggies, and chicken and stir.  Roll out one crust, layer some cheese, add the filling mixture and top with a little more cheese!

Add a pie crust to the top.  Cut small slits in the top and back until golden brown, about 45 minutes.

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