I know, it has been quite a while since my last post. Life just seems to happen and keep flying by.
A month or so ago I had surgery and afterwards several dear friends kindly brought my family dinner. Thank you all - it was wonderful!
My kids are still talking about the Chicken Pot Pie, so I decided I should get the recipe and surprise my family with it. I do need to preface this, in that in the past I have tried several different recipes yet, to my disappointment we haven't loved how they turned out. As such, I'm grateful to my friend for the recipe. I've got this on the menu for next week so I'll post a photo once I make it!
2 Refrigerated pie crusts
10 oz. COOKED frozen or fresh veggies (your choice of whatever you'd like - we like green beans, peas, onions, carrots, and maybe mushrooms, but whatever is on hand).
1 can of cream of chicken soup
1 can of cream of potato soup
3/4 can of milk (use the soup can to measure this)
1 can of chicken or turkey (or 8-16 oz. cooked and cubed chicken or turkey)
Place pie crust bottom in pie plate. Mix vegetables, soups, milk, and meat together. Pour into pie crust and cover with remaining pie crust.
Bake at 350* for 30-45 minutes or until the pie crust is browned and vegetables are heated thoroughly.
