Tuesday, September 14, 2010

Chicken Pot Pie


2 refrigerated pie crusts
2 small baking potatoes, peeled and diced
2 c cooked, chopped chicken
1-2 c frozen mixed vegetables
2 cans cream of chicken soup

Preheat oven to 350 degrees.

Boil potatoes until tender but not crumbly. Meanwhile, place frozen vegetables in a colander in the sink. Place one pie crust in a 2-quart dish. When potatoes are done, strain in colander (pouring them over the frozen vegetables will thaw them for the most part). Place potatoes, chicken, veggies and soup in pan that the potatoes were in. Mix well, then pour into pie crust. Top with second crust, taking care to tuck the edges into the bottom crust. Dish will be very full. Bake for 25 minutes, covering with foil if crust begins to turn too brown.

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