Friday, December 7, 2012

Easy Chicken Pot Pie

Easy Chicken Pot Pie
3 cups shredded chicken
2 cans cream of chicken soup
1/4 c milk
1 package frozen, mixed vegtables
1 c diced potatoes
2 refrigerated   Pillsbury pie crusts
2 deep dish pie crust
Mix all ingredients together and divide into two 9 inch pie crust. Place the pie shell over the top of the mixture. Cook on 350 degrees for 30-40 minutes or until crust has browned.

To Freeze:
Do not cook  pie instead wrap pie pan in aluminum foil and place in a ziploc bag. Once ready to  eat deforst in fridge for 24-48 hours. Adjust cooking time as  needed

Review: This took 60-70 minutes to cook as my potatoes  were  raw, but once it did it tasted  great. I had my pot pie in the fridge so that it could deforost. 

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