Chicken Pot Pie (This makes 2 pies)
4 Pie crusts – I use the pillsbury in the red box, in the refrigerated section not frozen.
1 family size cream of chicken soup
2 cans cream of potato soup – (this is the secret ingredient!! It really makes a difference!)
1 large can VegAll home style veggies
3-4 chicken breast depending on how much chicken you like. (boiled and shredded) You can even use left over grilled chicken too!
Mix chicken soup and potato soup with veggies. Scoop mixture into pie crust. Add chicken over top then add top crust. Bake at 375 for about 30-40 minutes.
Super Easy, Super Quick, and Super Yummy!!