chicken pot pie
4 people
cooking time:
1 hour
USA USA USA
submitted by:
Chris Hastings
For each pie you will need:
About 2 cans of chopped, cooked chicken. I think we get Swanson. It looks like a tuna fish can. In the canned meat aisle. With the SPAM. Or you can actually bake some chicken breasts and chop them up but that takes awhile. If you bake chicken breasts, use 2-3 per pie.
A large can of cream of chicken soup
Frozen mixed veggies (corn, carrots, green beans, peas)
Frozen southern style diced hash browns (the ones that look like little cubes of potatoes)
A little bit of milk.
Two boxes of pie crust (4 pie crusts total)
Seasoned salt and pepper.
Cut each of the pie crusts in half. Put the straight edges against the sides of the pan and the rounded edges toward the middle. This should cover the whole casserole dish pretty well. If you need to you can stretch the pie dough for the bottom crust so it covers. (So you use 2 pie crusts (4 halves) for the bottom crust and 2 pie crusts (4 halves) for the top crust).
Put the bottom pie crusts in the casserole dish.
Spoon the chicken, veggie, potato, soup mixture in to fill up the casserole dish.
Cover with the top crust.
Cut some slits in the top.
Bake at about 350-400 F degrees for about 1 hour (follow the directions on the pie crust box).