Ingredients:
2 flat pie crusts (sold in packs of 2 in the refridgerated section of the grocery store)
1 small can of cream of celery soup
2 small cans of mixed veggies
1 boneless skinless chicken breast
Directions:
Boil chicken about 30 minutes or until internal temp is at least 165 degrees and chop into bite sized pieces (I chop mine finely since I have a 1 year old who loves chicken pot pie)
While chicken is boiling, take pie crusts out of the fridge and let them thaw according to package instructions, usually 15-30 mins.
In a large bowl, mix chopped chicken, veggies, and soup.
Preheat oven to 375 degrees.
Lay bottom crust in glass pie pan as per instructions on crust packaging, trim excess crust.
Fill with chicken, veggie and soup mixture.
Moisten edge of bottom crust and add top crust, trimming excess, then flute the 2 crusts together and make 3 venting holes in top crust.
Bake for 40-45 minutes or until top crust is browned.
Enjoy. :)
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1 comment:
My hubby is allergic to celery...would you mind suggesting a substitute ingredient for the celery soup?
Thank you!
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