Chicken Pot Pie

Scot

2 chicken breasts

2 cans cream of mushroom soup

Chicken stock

2 cans of veg all mixed vegetables

Refrigerator pie crust

1 tsp Salt

1 tsp Pepper

½ tsp Sage

½ tsp Poultry seasoning

Chicken Pot Pie Recipe

subheading: Ingredients:

Chicken (for home I usually use a couple of chicken breast, the pot pie we made Sunday we used leg quarters and chicken breast)

Cream of Mushroom soup 2 - 10.5 oz cans

Mixed vegetables- we use 2 to 14.5 cans of veg-all (you can use frozen mixed veggies just cook them in the chicken broth after chicken is cooked and drain)

Refrigerator Pie crust

- boil chicken add salt pepper sage and poultry seasoning to season chicken(sorry I don’t measure)

- cut chicken up

- mix together chicken, soup(fill one can with chicken broth and pour the broth between the 2 cans to get all the soup out of the pan) and vegetables

I add a little more of the chicken broth to the pot pie mixture. Just enough to make it a little juicy.

Place one pie crust in bottom of pie pan. Fill will chicken mixture. Cover with second pie crust.

Bake 350 for 30 to 45 minutes.

Enjoy!!

(Our pot pies were made on Saturday and cooked on Sunday. This let the flavors really come together)

Brenda Schingle

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