Yeah, I normally don’t post recipes, but this is really good…..*Makes 2 pies of 8 slices each

1.5 lbs. chicken strips cut into bite sized pieces
4 medium potatoes diced or cubed (bite sized)
2 cans (10 3/4 oz. ea.) Campbell’s Cream of Potato Soup
Milk
2 packages of Pillsbury (or similar) Pie Crusts (2 crusts rolled up per package. Need 4 crusts total)
1 can of sliced carrots  (or fresh**)
1 can of green beans  (*or fresh)
Salt & Pepper
.
.

Cut up the chicken and potatoes into bite sized pieces. Place in a pot with water and bring to a boil. Turn heat down to Medium and continue to boil for 10-12 minutes. Drain. Also, drain the water from your canned veggies and put the veggies into the chicken and potatoes.  (*if using fresh veggies, you can boil them with the chicken and potato.  Carrots may take longer.)

.

Unroll your pie crust(s) and place the bottom crust into the pan.  Pour your Cream of Potato Soup + 1/4 CAN of Milk into the pie crust.

Pour half your filling mixture into each pie.  **It doesn’t matter if you put the filling in first or the soup/milk in first.  Shown here both ways.

Use the last two crusts to cover the pie, tucking the top crust over the edge of the bottom crust.

Bake in a preheated 375 degree oven for 45-50 minutes

Each pie serves 4-5 depending on the hardiness of the appetite.  (Approx. 8   ‘slices’ per pie)

Related Posts with Thumbnails