| Recipe info |
Category:
Main Dishes/Poultry Dishes
Rating:
2.70
Contributor:
reknbek
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Busy Day Chicken Pot Pie
2 (9 inch) deep dish frozen pie shells
3 cooked chicken breast halves or canned chicken
3-4 cups vegetables, canned or frozen (I use about 1 cup canned carrots or thinly sliced midgets, 1 cup frozen peas and 1 cup frozen corn)
1 (2.8 ounce) can French fried onion rings
2 (11 ounce) cans condensed cream of chicken soup (I use 98% fat free)
1/4 teaspoon salt
Preheat oven to 375 degrees. Prick bottom of pie shell all over with fork. Bake, uncovered, for 10 minutes. Combine chicken, vegetables, onion rings, soup, and salt. Fill bottom of pie shell with mixture. Place second pie shell on top. Prick with fork 6 times. Set on foil-covered oven rack to catch any spills. Bake, for 40 minutes. Makes 6 to 8 servings |
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