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Sunday, February 10, 2008

Chicken Pot Pie

I tried this recipe tonight and we all enjoyed it. The best part was how quick and easy it was to throw together, yet still have that "comfort food" taste.

2 cups cooked chicken, cubed (mine was shredded)
2 cans mixed vegetables, drained
2 cans cream of whatever soup (I used cream of chicken)
2 store-bought pie crusts (they come 2 in a package)

Press one crust into bottom of pie plate. Combine remaining ingredients, spoon into crust. Top with other crust, crimp edges, and poke holes to vent. Bake at 375 for 45-50 minutes.

That's it-- quick and easy! :)

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