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Chicken Pot Pie

Serves: 4-6

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Comfort food at its best for a winter’s night: a delicious budget friendly chicken pot pie made from scratch with mixed vegetables, a rich sauce and flaky crust. It’s very easy to make too. What could be better? Enjoy!

Ingredients

1 whole chicken cooked
1 14 oz. can Veg All
1 can Campbells Cream of Potato Soup
1 can Campbells Cream of Celery Soup
1 can milk
½ tsp pepper
1 tsp. dried parsley
1 9” deep dish frozen pie crust, defrosted but not baked
1 box refrigerated pie crust
1 egg slightly beaten

Directions

Preheat oven to 375 degrees. Tear meat off the bones into smaller pieces. Place in large mixing bowl and add additional ingredients, mixing well. Pour into pie crust. Cover top with other pie crust and brush with egg. Bake for approximately one hour.

Variations

-I use a rotisserie chicken from the supermarket; much faster and easier.
-Frozen mixed vegetables can be substituted for Veg All or use any combination of vegetables you prefer.
-Low-fat Campbells soups can be substituted

This recipe was featured in Aging Tree Illustrated published January 1, 2016

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