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< Back to Kitchen Keeper Recipes
Christy's Chicken Pot Pie
Ingredients:
- 1 pkg. refrigerated pie crusts (2)
- 1 can mixed vegetables, drained
- 2 cans of cream of chicken soup
- 1 can of cream of mushroom soup
- 3 cups of chicken (or turkey), cooked and cubed
Directions:
Spray bottom of casserole dish with nonstick spray. Cut pie crusts into thin strips. A pizza cutter works great. Layer bottom of dish with vertical and horizontal strips. In seperate bowl mix together remaining ingredients. Spoon mixture over pie crust strips. Place horizontal and vertical pie strips on top of casserole.
Cook time:
Bake uncovered for 35 minutes. Broil for 5 minutes until top is golden brown.
Copyright © 2008-2015 Christy Biswell
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