This meal is so so easy to make and pretty good! The only request I got from Zig was to add more chicken. Other than that, it was a hit!
Super Easy Chicken Pot Pie by Pillsbury
Ingredients:
1 box refridgerated pie crust (softened using directions on the box)
1 big can Progresso Rich & Hearty chicken pot pie style soup (we couldn't find this, so we used chicken corn chowder instead)
2 cups frozen mixed vegetables, thawed ( I used the whole steamer bag, I don't think it is quite 2 cups, but it was the perfect amount)
2 tablespoons flour
Directions:
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges. ( I would let it sit for a while longer, this bad boy gets HOT!)
2. In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges. ( I would let it sit for a while longer, this bad boy gets HOT!)
This is a great week night meal and the fact that it only has 4 ingredients is awesome!
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