Chicken Pot Pie (Quick and Delicious)
Need a scrumptious meal in a jiffy? This recipe is for you!
One box of Pillsbury pie crust (a box contains two crusts)
2 – 10 ounce cans white chicken breasts, drained
1 – 15 ounce can mixed vegetables, drained
1 – 10 1/2 ounce can of Campbell’s Healthy Requests Cream of Celery Soup
1 teaspoon curry
Roll out one pie crust in the bottom of pie pan.
Drain chicken and vegetables. Place in large glass bowl. Add soup and curry. Mix well.
Microwave on low until warm.
Place mixture in the bottom of pie crust. Place second crust on top. Turn outside edge of pie under and pinch edges of two crusts together.
To flute the edge of pie, I used the opposite end of a butter knife on the outside and my forefinger and thumb on the inside.
Use fork to create holes for steam to escape.
Bake on 385 degrees for 45 minutes or until golden brown.
Chicken Pot Pie (Quick and Delicious) ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”