- 2 Pie Crusts (pre-made or home-made, your choice)
- 2 cans Campbells Cream of Potato soup
- 1 can mixed vegatables
- ½ cup Milk
- 2 cups chopped Chicken, cooked
- Salt and Pepper to taste
Put first pie shell in deep dish pie pan. In separate bowl mix soups and milk, add vegetables and salt and pepper. Pour into pie shell. Place chicken on top. Cover with your second pie crust. Make 5-6 slits in pie crust. Brush crust with egg (this creates a golden brown crust as it bakes). Bake at 350 degrees for 40-45 minutes or until crust is golden brown. Let cool 5 minutes before serving. You may find you want to vary ingredients in this recipe to include your favorite foods. Brandon’s favorite part of this pot pie are the ‘runned over green beans’ (aka, lima beans). This is a favorite at our house. Doesn’t take long to prepare, but tastes like you’ve been cooking all day!
