This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make.
Ingredients
- (2 to 3 pound) whole chicken: 1 piece
- deep dish frozen pie crusts: 2 piece (9 inch, thawed)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- frozen green peas: 1 pack (10 ounce pack, thawed)
- water: 2 cups (or as needed)
- chicken bouillon granules: 1 tsp
Metric Conversion
Stages of cooking
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In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
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Preheat oven to 400 degrees F (200 degrees C).
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Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
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Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!
