1/2 roasted chicken
1 can cream of chicken soup
1 package Pillsbury pre-made pie crust
1 package frozen mixed vegetables
1 t salt
1 t pepper
1/4 c water
Roast or boil chicken and shred. Pre-heat oven to 350 degrees. Combine chicken, soup, veggies, salt and pepper in large bowl. Add water and completely stir, set aside. Line pie pan with first pie crust. Pillsbury pie crusts are already cut in a circle, so you just have to trim the edges based on the depth of your pie pan. Pour chicken mixture over the pie crust. Gently even out filling. Lay second pie crust over the top. Using your fingers or a fork, pinch the two layers of crust together and move around the entire rim of the pie. Trim excess crust. Bake for 45-60 minutes or until the crust is a nice golden brown.
1 can cream of chicken soup
1 package Pillsbury pre-made pie crust
1 package frozen mixed vegetables
1 t salt
1 t pepper
1/4 c water
Roast or boil chicken and shred. Pre-heat oven to 350 degrees. Combine chicken, soup, veggies, salt and pepper in large bowl. Add water and completely stir, set aside. Line pie pan with first pie crust. Pillsbury pie crusts are already cut in a circle, so you just have to trim the edges based on the depth of your pie pan. Pour chicken mixture over the pie crust. Gently even out filling. Lay second pie crust over the top. Using your fingers or a fork, pinch the two layers of crust together and move around the entire rim of the pie. Trim excess crust. Bake for 45-60 minutes or until the crust is a nice golden brown.
This chicken looks delicious.
ReplyDeleteCamelia - Thank you, I will definitely link to petitchef.com. Come back and visit.
ReplyDeleteEftychis - It's a great recipe! If you try it and come up with any variations, let me know.
Nice family favorite recipe, thanks so much for a shorter version.
ReplyDelete