Chicken Pot Pie

What you Need:

4 boiled chicken breasts

1 (16 oz) can mixed vegetables, drained

2 (10 oz) cans cream of chicken soup

1 small onion

1/2 cup chicken broth

1 pkg frozen deep dish pie crusts for bottom (2 crusts)

1 pkg frozen reg 9-inch pie crusts for top (2 crusts)

How to Cook:

Cook Chicken until tender; cool and debone.  Boneless chicken may be used.  Add mixed vegetables, onion, chicken broth, soup and chicken together.  Make holes with fork in bottom of both dish crusts; divide ingredients between 2 pies.  Cover with 9-inch crust; slit tops.  Bake until bubbles through slits, about 20 minutes in 425.

Recipe from the book "Taste & See that the Lord is good Luxomni Baptist Church"

Deborah's Dish Results 

This dish was EASY to make and fast!  I cooked both at the same time which was way too much food for my family.  Should I freeze one pie before I cook it or after I cook it next time?  I really liked the chicken pot pie, but the kids weren't crazy about it...surprise, surprise.  

 The Dish!

 

The Husband:  He enjoyed it and was happy with leftovers.

Me: I liked it and would want to make it again for sure!

Food Critic #1: He said it was "Just Okay" but I don't think he ate much of it at all!

Food Critic #2:  She mostly just picked out the chicken and ate that for dinner!