Ingredients:
2 deep dish pie crust pastries (9 inch)
2 cans cream of chicken soup
16 ounces canned mixed vegetables
2 cups cooked chicken -- cubed
1/2 teaspoon pepper
1/2 cup milk
Directions:
Prepare pie crust pastry. Pat one crust into a 9" pie plate. Combine filling ingredients and pour into pastry lined pie plate. Place remaining pastry on top and make several slits in it. Place on a baking sheet. Bake for 45 minutes at 375 F.
2 comments:
do you really like canned mixed vegetables? they are always so soggy and bland. i can't stand them! i usually substitue anything 'canned' for frozen or fresh.
yeah, the pot pie just didn't hit the spot this time. when you have it mixed into some soggy mess, you can't really taste that the veggies are that soggy. but maybe it would've been better with frozen. the flavor was just....wrong this time. o well.
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