Homemade Chicken Pot Pie
Homemade Chicken Pot Pie is an easy dinner. Made with 1 can veg-all, drained, 1 can cream of chicken soup, 1 can cream of mushroom soup, 10 to 12 oz. cooked chicken, cut up and 1 double pie crust (pillsbury crust, folded in box), this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Preheat oven to 350°.
Fold together in a bowl the Veg-All, cream of chicken and cream of mushroom soups and chicken.
Spray a 9-inch pie pan lightly with Pam.
Unfold the first crust in place. Be sure to pierce the unbaked pie shell several times with a fork and then pour in the Veg-All, soup and chicken mixture.
Place the second pie crust on top.
Flute edges and pierce with fork.
Bake at 350° for 45 minutes or until brown.
🍷 Perfect Pairings
Complete your meal with these
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