Chicken Pot Pie

 

We had no idea our chicken pot pie recipe would be so popular when we posted it last week! It's all it's hyped up to be... it's easy, it's simple, and it's delicious! It's a recipe you'll want to keep on hand when you need something quick. It's great to take to neighbors or friends. 

 

You will need:

1 pack Pillsbury pie crusts (2 ct)

1 29 oz can Veg-all, drained

1 26 oz can Campbell's Cream of Mushroom soup

1 12.5 oz can chicken, drained 

3 hard boiled eggs (optional)

 

Preheat oven to 350. Grease a pie dish. Place one pie crust in the dish and crimp the edges. In a large bowl mix Veg-all, cream of mushroom soup, and chicken. Pour into pie crust. 

 

*If you want to add eggs, hard boil and peel them. Place on top of mixture (yolk side down). 

 

Top with other pie crust, crimping edges into bottom pie crust. Add slits in top for air. Place in oven and cook for 1 hour or until golden brown and crispy on top! Enjoy!