Ultimate Chicken Pot Pie Recipe - Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It’s chock full of flavor and ready in just 50 minutes.
Easy Chicken Pot Pie Recipe: 1 can Campbell’s Cream of Chicken Soup 1 (9 ounce) package frozen mixed vegetables, thawed 1 cup cubed precooked chicken (canned chicken will do) 1/2 cup of milk 2 thawed premade pie crusts
Mini Chicken Pot Pies Recipe - 35 minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and are baked to golden perfection. They’re so good you’ll want to make them again and again!
* EASY CHICKEN POT PIE 1 (10 oz.) can Campbell's Cream of Chicken Soup 1 1/2 cups frozen mixed vegetables,1 1/2 cups cubed, cooked chicken, 3/4 cup chicken broth combined with 3 tablespoons flour 2 pie crusts Preheat oven to 400°F. Mix everything. 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 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.