Easy-as-Pie Chickie Pie, as promised (Though belated. Many apologies!)

This is the foundation recipe for the chicken pot pie that I make once a month. I'm not a huge fan, but my husband and sons like it so much that it's a monthly request (sometimes weekly) and I actually have to make 2 of them, or make it in a large casserole dish (buy extra pie crust if you do this) and there still aren't any leftovers. Enjoy!

Savory Chicken Pot Pie

Pillsbury refrigerated pie crusts make a delicious pot pie that’s made using chicken and Green Giant veggies - a cozy dinner.

• prep time10 min
• total time40 min
• ingredients4
• servings4

Ingredients

Crust

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

2

cups diced cooked chicken

2

cups Green Giant™ Steamers™ frozen mixed vegetables, thawed (from12 oz bag) (I start out with sautéed chopped onion and garlic, and usually use fresh veggies, which adds to the prep time)                                             

1

can (10 3/4 oz) condensed cream of chicken soup (I use cream of mushroom, much to my 17 year old's dismay)                                            

1 Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom of pie plate (9 inch).

2 In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined pie plate.

3 Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top  with crust; seal edges with fork or flute, trimming edges if necessary.

4 Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.