Post by cuteascountry_Shortcake on Sept 20, 2005 16:00:58 GMT -6
This one is very tried and true.
Chicken Pot Pie 2 cans cream potato soup 1 16oz can Veg-all, drained 2 cups cooked chicken, diced (leftovers are great for this) 1/2 cup sour cream 1/2 tsp thyme (I use poultry seasoning) grated cheese, optional pie crust for bottom and top
Combine all ingredients, spoon into unbaked pie crust, top with crust and make vent holes.
Bake @ 375 40-55 minutes Easy and Yummy! Bailey
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