Easy Chicken Pot Pie.
Ingredients
- skinless, boneless chicken breast halves: 4 piece
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- mixed vegetables: 2 cans (15 ounce cans, drained)
- recipe pastry for a 9 inch double crust pie: 1 piece
Metric Conversion
Stages of cooking
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Boil or steam the chicken breasts until done. Dice.
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Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
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Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
