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
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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.)
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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)
I'm Sheila. In addition to raising 1 husband and 3 teens, I've founded 
