Chicken Pot Pie

Easy chicken pot pie recipe great for using up leftover chicken or vegetables. You can use turkey or beef if you like instead of chicken just change the condensed soup to one that compliments the meat you are using. I usually buy frozen or canned mixed vegetables but you can use leftovers you have or cut up fresh ones. If you use fresh veggies I would cook them a little until they are softened because they won’t cook so much in the pie.


1 pkg Pillsbury refrigerated pie crusts (2 crusts)
2 chicken breasts cooked and chopped, or 2 cans chopped chicken
1/2 lg pkg. mixed frozen vegetables cooked
2-3 potatoes diced and cooked (optional)
1 can cream of chicken soup

Mix chicken, vegetables and soup and spoon in pie crust. Assemble in 12 inch pie plate placing second crust on top cutting slits and pinching edges. Bake at 425 for 30-40 minutes.

I have started keeping leftover chicken and vegetables in freezer bags to save for meals like this. It’s amazing what little extras you can add together to make a meal like this.


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