Chicken Pot Pie

Chicken Pot Pie
Recipe makes two pies

2 frozen pie crusts (bottom of pies)
2 refrigerated pie crust dough (top of pies)
16 oz of mixed vegetables (frozen, fresh or canned) *if you use frozen then microwave for 5 minutes before mixing with other ingredients
2 cans of cream of chicken soup
1 cup lite sour cream
1 lb shredded chicken
Salt and pepper to taste

1. Boil chicken and shred to pieces
2. Bake frozen pie crust (bottom) by itself for 7 min at 375 degrees
3. Mix all other ingredients together (expect for the refrigerated pie crusts) and fill in partially baked pie crusts and top each pie with one refrigerated pie crust
4. Bake at 375 for 30 minutes
5. Coat top crusts with margarine 10 minutes before baking is completed
6. Enjoy!

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