Chicken Pot Pie?

carlan wright

January 28, 20100 found this helpful

Using 9" refridgerator pie crust, let warm at room temp. before unrolling about 20 minutes.

1 large can campbells cream of chicken soup.
1 lb boneless chicken breast or tenders. boiled without salt. then cubed to 1/4" cubes.
1-10 oz. pkg. frozen mixed vegetables.

Now unroll 2 pie crust onto butcher or wax paper.
place one crust into 9" pie pan.
In a large mixing bowl add soup, vegetables, and chicken. Stir well with wooden spoon or heavy spatula.
pour into pie pan.

Now I'm right handed, so i turn thepie pan clock wise with left hand, and fold overhanging crust onto lip of pie pan with my right hand.

Place remaining crust over the top of pie, Trim excess crust off edge of pie pan.seal top crust to bottom crust while fluting edge of crust.
Make 3 slits in center of top crust with a knife.

Place in 425 degree oven for 15 min. then lower temp. to 350 Degree.(Approx 45 min.) Until top crust a gloden brown. and inside temperature tested in at least 3 places is at 175 degree. Remove from oven, and let stand 15 minutes before serving.

Heather Krucker

February 2, 20100 found this helpful

I found this one:

www.recipezaar.com/Chicken-Pot-Pie-Without-Vegetables...