Chicken Pot Pie


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Chicken Pot Pie
1 (15 ounce) can peas and carrots
1 )10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of potato soup
1/2 cup milk
1 to 2 cups cooked, cubed chicken
1 (9 inch) double crust unbaked pastry shell
Preheat oven to 375 degrees. In bowl, combine vegetables, soups, milk and chicken. Spoon into pastry shell. Cover with second pastry shell. Crimp edges. Poke a few holes in top shell. Bake for 35 minutes.
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