Author: Tag Sale Tastes
- 2 9-inch pie crusts (I use Pillsbury refrigerated pie crusts)
- 2-3 cups chopped cooked chicken breast (I usually use rotisserie chicken)
- 8 ounces frozen peas and carrots*
- 8-ounces frozen corn
- 1 can Campbell's Cream of Potato Soup
- 1 can Campbell's Cream of Chicken Soup
- ⅓ cup water
- ½ teaspoon dried dill
- 1 tablespoon dried minced onion
- Salt and pepper, to taste
- *Note: can substitute 1 pound of frozen mixed vegetables for corn and peas and carrots
- Preheat oven to 350 degrees. Place one pie crust in a deep dish pie plate. In a large bowl, combine remaining ingredients and mix well. Transfer filling to pie plate, and cover with remaining crust. Press edges of top and bottom crusts together, crimping decoratively. Cut 3 or 4 vents in top of crust. Bake for approximately 1 hour, or until crust is golden. Let stand 20 minutes before serving.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2014/10/13/easy-chicken-pot-pie/
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