CHICKEN POT PIE
Cooked rice for 2 servings
1 (10 3/4 oz) can condensed cream of chicken soup
1 (10 3/4 oz) can condensed cream of mushroom soup
1 can cooked chicken, drained
1 can vegetables, drained (or 1 bag frozen vegetables, thawed)
2 regular pie shells
Combine all the above together and pour into one of the pie shells. Place 2nd pie shell on top; seal edges and cut vent in top.
Bake at 375 degrees F until shell is lightly browned. ummmm.
Cooked rice for 2 servings
1 (10 3/4 oz) can condensed cream of chicken soup
1 (10 3/4 oz) can condensed cream of mushroom soup
1 can cooked chicken, drained
1 can vegetables, drained (or 1 bag frozen vegetables, thawed)
2 regular pie shells
Combine all the above together and pour into one of the pie shells. Place 2nd pie shell on top; seal edges and cut vent in top.
Bake at 375 degrees F until shell is lightly browned. ummmm.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Japanese Amazu Chicken
- Delmarvalous Oven Delight
- Cuban Chicken (using saffron rice and corn)
- Coq au Vin Blanc
- Johnny Carino's Penne Chicken Alfredo
- Spanish Chicken Thighs
- California Chicken and Beans
- Grilled Chicken Caesar Salad with Roquefort
- Chicken Quesadillas with Tomatillo Salsa
- Campbell's Easy Chicken and Rice Dinner (skillet)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute