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Categories:Viewed: 132 - Published at: 4 years ago
Ingredients
- 1 box Pillsbury pie crust
- 1 can cream of chicken soup
- 1 can cream of potato soup
- 1/2 c. milk
- 3 to 4 chicken breasts, cooked and shredded
- 1 c. carrots, parboiled
- 1 c. peas
- 1 c. corn
Method
- In a 9-inch pie plate, flour bottom of pan and put pie crust in. Poke vent holes in crust bottom with fork. In a large bowl, mix chicken soup, potato soup, 1/2 cup milk, shredded chicken and vegetables. Pour mixture into pie crust. Top with second pie crust and trim edges to fit. Poke vent holes in pie top. Bake at 400° for 45 minutes or until crust is brown.
