Becky's Simple Chicken Pot Pie


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Serves | Prep Time | Cook Time

Why I Love This Recipe

I made this recipe up when I couldn't think of anything to make for dinner. I had chicken and I had the pie crusts in the fridge....I got to thinking about what was in Swanson's Pot Pies and this is what I came up with. I've passed this on to my sisters and daughters and they all love it and make it often.


Ingredients You'll Need

1 Package Pillsbury ready made pie crust
2 Chicken breasts, cooked and cubed
1 can Cream of Chicken Soup
1 can Cream of Potato Soup
¼ Cup frozen peas and carrots
1 small can sliced mushrooms *optional*
Seasoning salt and pepper to taste


Directions

Put one pie crust in a pie pan


Mix everything together and place in pie pan.


Wet the edge of crust slightly with water and place second crust on top of filling. Press edges slightly and flute top of crust. Make sure to cut slits in crust to vent.


Note: To make pie pretty, lightly brush canned milk on top crust and sprinkle very lightly with chicken seasoning.


Bake in 400 degree oven for 40 minutes or until nicely browned and bubbling.


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