3 boneless, skinless chicken breasts, cooked and diced
1 can cream of potato soup
1/2 cup milk
2 deep dish frozen pie crusts
Instructions
Preheat oven to 350 degrees.
Thaw both pie crusts.
Cook chicken breasts (boil, bake, or pan fry- any method will work) and cool. Dice into quarter-sized pieces.
Stir all ingredients together in a large mixing bowl.
Pour into one deep-dish pie crust.
Remove 2nd pie crust from pan and spread it over the filled pot pie to form a crust. Cut two small slits in the top crust to vent steam.
Bake one hour at 350 degrees.
Originally Submitted
4/21/2009
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