Awhile back I posted some of our family’s favorite recipes. I’ve gotten out of the habit of posting them, but when I tried this recipe for chicken pot pie, I just knew I had to share it.
This recipe is not original with me. I found it on cooks.com website. My whole family loved this chicken pot pie! If you have been searching for an easy recipe, give this one a try.
1 (10 oz.) can Campbell’s Cream of Chicken Soup or
Campbell’s Chicken or Turkey Pot Pie Soup
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken
3/4 cup chicken broth combined with 3 tablespoons flour
2 Pillsbury pie shells
Preheat oven to 400°F.
Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy.
Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.
Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.
I used the Pillsbury refrigerated pie crusts. It made the pot pie more flaky and tasted more like home made pie crust.
This recipe is SO much better than those you get in the frozen food section. And, you can adjust it to make it a little more healthy for your family.