Ingredients
Two Pilsbury Pie Crusts
3/4 of One Family size can of Campbells Cream of Chicken Soup
One small can mixed Veggies
1 pkg of pre-cooked grilled chicken breast
salt
pepper
garlic
How to:
In a 9" round pie plate, fold one of the pie crusts into the bottom, score with a fork to avoid bubbles, cook in a pre-heated oven at 350 degrees for 10 minutes or until lightly brown and crispy. While bottom crust is browning mix the cream of chicken soup with milk until the desired consitency. Mix in pinches of salt, pepper, and garlic to spice things up a bit.
In the bottom of the browned pie crust, spread out the cooked chicken cubes and mixed veggies. Fill with the cream of chicken mixture and cover with second pie crust. Pinches edges to make pretty and poke with a knife in several places for ventalation.
Cook in oven for 35 minutes until the top crust is gold brown.
Let stand for 10 to 15 minutes. Then serve with a nice side salad.
This is a great dish for left over nights. We think it's better on the second day anyway!!!
This is also a great dish to make for new parents.
Enjoy!!
