Sunday, January 15, 2012

Chicken Pot Pie


3 chicken breasts, cooked (or 1/2 large bottle of cooked chicken) (OR left over rotisserie chicken from Costco)
1 can Veg-All (or 1, 1/2-2 cups frozen mixed vegetables)
1 can cream of potatoe soup
1 can cream of chicken soup
1/2 cup milk
1 pkg Pillsbury pie crust, double OR 2 homemade pie crusts
1 egg, beaten

I double this recipe and make 3 pies (6 pie crusts)
Beat eggs at bottom of large bowl. Mix in soups, milk and veggies. Lastly, stir in the chicken.
Place 1 pie crust in a pie pan, pour in chicken mixture. Top with final pie crust, crimp edges. Brush top with beaten egg. Bake @ 350 degrees for 1 hour or until crust is golden brown. Let sit out for 15-20 minutes at least.