1 16 oz frozen mixed Vegetables (thawed & drained)
1 cup chopped cooked Chicken Breast
1 4.5 oz can sliced Mushrooms (drained)
1/4 tsp Pepper
Instructions
Let refrigerated piecrust stand at room temperature for 15 minutes.
Meanwhile, for the filling, in a medium bowl stir together soup & milk. Then stir in vegetables, chicken, mushrooms & pepper. Transfer to 1.5 - 2 quart casserole.
Unfold piecrust according to package diections. Center crusts on top of the filling. Crimp edges as desired. Slit top of pie crust. Bake at 350 for 50-55 minutes or until tips are golden and filling is bubbly. If necessary to prevent over browning, cover edges of piecrust with foil the last 10 to 15 minutes of cooking. Let stand 5 to 10 minutes before serving.
Originally Submitted
2/5/2011
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