Tuesday, July 15, 2008

Crafty Lil Devil's Easy Chicken Pot Pie

1pkg premade pie crust (we like Pillsbury or store brand)
2 cans chicken breast
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can carrots
1/2 can corn
1/2 can peas
1/2 can green beans
1 can diced potatoes
1 Tbsp minced onion (or more to taste)
lots of black pepper
1/2 tsp poultry seasonig (or more)

Preheat oven to 425. Unroll one pie crust and place in pie pan. In a large bowl, combine all other ingredients and mix well. Spoon filling into pie crust and top with 2nd pie crust. Pinch edges and pierce with fork a few times to let steam escape. Bake for 20-30 mins or until golden brown and heated through.
**Note**I put the leftover veggies in a plastic container in my freezer and use them the next time I make stew. Or I've even defrosted and used them to make pot pie at a later date. Once it's baked with the cream soups, you can't tell they've ever been frozen.