|Chicken Pot Pie||
- 2 Pie Crusts (top and bottom)
- 1 can cream of chicken soup
- 2 cans veg-all vegetables.
- 1 teaspoon black pepper
- 1 cup cooked cubed chicken
- 1/3 can milk
- Line 8″ pie plate with crust. Mix together soup, milk, vegetables, pepper and chicken.
- Pour into pie crust. Place top crust on and seal. Make slits in crust for vents.
- Bake @ 400 degrees for 35 minutes or until brown.
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