• Cooking Time: 45
  • Servings: 8
  • Preparation Time: 5


When you are in a my case, 3 starving children, guys in the field... planting harvest, in and out of the tractors and you need something quick and easy...this is a fast recipe...I just wish it cooked faster!!


  • 2- 9" refrigerated pie crusts
  • 6-10 oz can chicken, or oven roasted diced chicken
  • 16 oz frozen (Green Giant) mixed Vegetables:) I LOVE GREEN GIANT...they package in my hometown in Minnesota!
  • 10 3/4 oz can of Cream of Chicken Soup (campbells, they are down the interstate to the west)
  • 1/4 tsp Pepper
  • 1/4 tsp Poultry Seasoning


  • Fit one pie crust into a 9" pie plate. Combine chicken and remaining 4 ingredients in a bowl; pour into pie crust.
  • Moisten edges of bottom crust with water; top with remaining crust.
  • Fold edges under and crimp; cut slits in top.
  • Bake at 400 for 45-50 minutes.
  • Let stand before serving.

Categories: Casserole  Savory Pie 
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