Classic Chicken Pot Pie
This delicious classic recipe is also an easy freezer meal for those busy days. Homemade pie crust filled with creamy potatoes, mixed vegetables, and seasoned chicken.
- 2 Cups Cooked chicken breasts shredded
- 1 16 ou can Veg-All
- 2 cans Cream of Potato soup
- ½ cup Milk
- 1 tsp Tony's seasoning (optional)
- Salt and pepper to taste
- 2 9 in Pillsbury pie crusts or 2 homemade crusts
Preheat oven to 375°.
Place one pie crust in a pie plate.
Combine all the ingredients together.
Pour mixture over pie crust in the pie plate.
Cover the mixture with second pie crust and crimp edges together to seal.
Slit the top of crust, dot with butter, and sprinkle with Tony's.
Bake for 40 minutes or until golden brown. Cool for 10 minutes before serving.