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Easy Chicken Pot Pie

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Turn leftover chicken or turkey into the ultimate comfort food in just 30 minutes. Our cream of chicken soup makes a rich and creamy sauce and makes it easier than ever to whip up this pot pie. The biscuit topping is perfect for soaking up every delicious drop!

Recipe Tips
Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
For a twist, you can substitute Campbell’s® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.
You can substitute reduced-fat all-purpose baking mix for the regular baking mix.

INGREDIENTS

3 chicken breasts
2 can cream of chicken soup
1 box premade raw pie crusts
2 can large cut mixed vegetables
20 minutes

DIRECTIONS

1Preheat oven to 350°F
2 Boil chicken breasts until fully cooked
3 Once chicken breasts are done, cut breasts up into bite sized pieces and set aside.
4 roll out one of pie crusts and form it into the bottom of a 8×8 pan
5 Mix chicken and all other ingredients in a large bowl then pour into pan
6 Roll out other pie crust and place on top then cut a few one inch cuts on top to vent pie.
7 place in oven and cook until pie crust is golden brown.

Source : allrecipes.com

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