TweetSounds great darlin.Thanks for the recipe.
TweetIngredients
1 box refrigerated pie crusts
1 can Campbells Healthy request cream of chicken soup( low sodium)
1 bag frozen mixed veggies, peas carrots, corn is what I used
1lb chicken breasts
dash of pepper to taste
Directions
1. Set oven to 350 degrees
2. Take pie crust out and let them sit at room temp for 20 minutes
3. Thaw and drain mixed veggies
4. Dice chicken and brown in pan for a few minutes (it will cook through in the oven)
5. Mix chicken, veggies, and soup together
6. Roll out pie crust into a 9 inch pie pan
7. Sprinkle some flour on the crust and then pour mixture in
8. Roll out the other crust in to the top and inch crust edges together
Bake for 45 minutes to an hour!
This was very yummy, easy and healthy! You can change it up if you want!
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TweetSounds great darlin.Thanks for the recipe.
TweetGreat time for this with cooler weather coming. I used reduced fat cream of mushroom soup lsst time and it was great too.
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TweetI will let you know how this one turns out this week!!
TweetYes indeed!!! Twice already. My wife and daughter love it too!! Thank you.
Tweetchicken pot pie is mmmm mmmm good.. thanks for posting the recipe. sounds a lot easier than one would expect! going to give this one a try for sure.
TweetI made this like 2 weeks ago. It was simple and probably one of the easiest I have ever made! Thank you for sharing this one, BAby!
TweetWe are coming up on "comfort food season". this is yummy
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TweetIt is almost like our except we 1 can of soup allow with 1 can of milk and we spice it up with Spicy Mrs. Dash and red pepper. 2 chicken Breast, makes me so happy.
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TweetNice I have not had pot pie in years
TweetMan I love Chicken Pot Pie! Sounds delicious.
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TweetTonight was a pot pie night. fuzo loves my chicken pot pie. makes me happy when people enjoy my cooking. He is a picky eater
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