Casseroles, Main Dishes, Poultry

Chicken Pot Pie

  • 2 Prepared pie crusts
  • 2 cups Cooked diced chicken
  • 2 cans Cream of potato soup
  • 1 large can Veg-All veggies
  • 1 can Sliced potatoes
  • 1/2 cup Milk
  • ~ Seasonings to taste

    • Combine soup and milk. Stir in the restof ingredients. Place 1 pie crust in the bottom of a deep pie pan. Pour fillingover top. Place other pie crust over top. Pinche edges and seal. Cut vent in top. Bake at 400° until bubbly.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

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