Ingredients
-
1
-
1
-
1 - 2
-
1
-
1
-
1/3
-
1
-
-
-
-
-
-
-
-
Directions
Canned Crust Chicken Pot Pie, My friend gave this recipe to me. My daughter loves this–and she hates everything., Easy and delicious, I have to admit, I felt REALLY guilty making this because I’m a big time “from scratch” cooking snob. I didn’t even consider this cooking – I joked with my family that it was a “self-assembly dinner”! But, wow, is this ever good. A hit with the whole family. It smelled amazing while cooking and the crust/filling ratio is perfect. No complaints. I would definitely make it again. Perhaps I need to loosen the reigns more often and let myself make short cuts. No need to stress out on a week night when you can whip this tasty meal together in no time flat.
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Steps
|
1
Done
|
Line 9 or 10-Inch Pie Plate With Crust; Set Aside. |
|
2
Done
|
Combine Remaining Ingredients. |
|
3
Done
|
Pour Filling Into Pie Plate. |
|
4
Done
|
Top With 2nd Crust; Make Slits in Top to Vent and Bake at 375f For 45 to 50 Minutes or Until Golden Brown. |
|
5
Done
|
Makes 6 Servings. |
|
6
Done
|
Great Reheated. |
