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Homemade Chicken Pot Pie
4 medium potatoes diced or cubed (bite sized)
2 cans (10 3/4 oz. ea.) Campbell’s Cream of Potato Soup
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.)
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)
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