One of my Facebook friends (Tom Woods) recommended this recipe. He said it was easy and delicious. OH MY GOSH HOW RIGHT HE WAS! I love recipes that have limited ingredients!
Give this a go, people! You will be glad you did!
Ingredients
2 (9 inch) pie shell
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
1/2 (16 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced chicken meat
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.
NOTE: You may need to get a deep dish pie crust because the regular one I used left me with excess. So I heated it up a couple days later, stirred in some rice and VOILA! Fantastic leftovers!
Donna,
My wife and I tried this last night and it was delicious! Thanks for posting it! We ate one and froze the other for later!
That said, next time we make it we’ll use smaller pie crusts for “individual” sizes. I found I couldn’t really slice it to serve as the contents “flow” pretty easily. But hey, that’s what chicken pies are! 🙂
I am so glad you enjoyed it! I agree, individual pies would be the best option.
I don’t know– I think he’s just a putz.