Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Souper Chicken Pot Pie Recipe
INGREDIENTS:
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1 box Pillsbury refrigerated pie crust (or any brand)
2 cups frozen mixed vegetables
1 can (18.6 oz) chicken pot pie style soup
2 tablespoons all-purpose flour
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DIRECTIONS:
1: Heat oven to 425°F. Soften pie crusts as directed on box. Thaw and drain the mixed vegetables.
2: Line a 9-inch pie plate with bottom crust.
2: In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust and seal edge and flute. Cut slits in several places in top crust.
3: Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.
Darlene’s Tips: You can toss in some leftover cooked chicken if you want. Great way to use up leftovers. Try this with other flavors of soup too. Any chunky type soup should work!
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