Chicken Pot Pie Chicken Pot Pie Recipe:



2 Pie Shells (I used frozen ones that I set out for 15 minutes to defrost)

2 cups cubed cooked chicken (I used left over rotisserie chicken breasts)

12 ounces or 2 and 2/3 cups frozen vegetables that have thawed (I used corn, onions, green beans, carrots and peas )

1 can cream of mushroom condensed soup

1/3 cup milk

1/4 cup chicken stock

Salt and pepper to taste



Heat oven to 400F. Line a 9 inch pie plate with one pie crust and pierce several times with a fork. I used frozen pie crusts that were already in a pan to save time.



In a large bowl combine condensed soup, milk, chicken stock and salt and pepper. Stir well then add the cubed cooked chicken and the thawed vegetables. Stir to combine. Add mixture to the pie crust in the pie pan. Be sure to even out the top.



Place the second pie crust on top of the pie crust with the filling mixture. Use a fork to press the edges of the two crusts together. Then roll the edges together using your fingers to create the look of ridges. Using a sharp knife cut a few slits in the top of the pie crust toward the center to the edges to allow steam to escape.



Bake in the oven for 35 minutes or until the crust is golden brown. Mine took about 40 minutes. Enjoy!



















