This is a super easy and super yummy chicken pot pie recipe that I got from my best friend in high school. Hope y'all enjoy it as much as we do!!
2 cans cream of potato soup
1 can cream of celery
1 can Veg-All drained (16oz.)
2-3 chicken breasts cooked and shredded
1/2 cup milk1 egg slightly beaten
1/2 tsp. thyme (I use a little less, however this little spice is important)
1/2 tsp. black pepper
2- 9 in. Pillisbury Ready pie crusts
Combine all ingredients. Pour into pie crust. Cover with other pie crust and seal edges. Cut small slits in top crust only. Bake at 375 degrees for 40-50 minutes until crust is brown and filling is bubbling through slits in top. Cool 10 minutes before serving.
No comments:
Post a Comment