This 15 year old recipe came into our lives when our son did.
Friends from college brought this dish over as a welcome home from the hospital. They were the first to share a meal with us as a new family.
Since then, I often make this for new guests in the welcoming spirit which it was made for us. These days, this means for my son and his friends when they sleep over and I triple the recipe. If there are leftovers, they eat it cold for breakfast. THAT is the hallmark of a great dish.
Lip Smackin’ Chicken Pot Pie
1 box Pillsbury pie crust
2-4 cooked chicken breasts, cut into pieces (doesn’t matter 2, 3, or 4.)
3 — 8 oz. cans of veggies of your choice (corn, carrots, beans, peas, cubed potatoes, mixed veggies, etc.)
1 large can of cream of chicken soup
1 small can of cream of potato soup
Preheat oven to 425.
Bake bottom crust according to package.
Mix all ingredients together.
When cooked crust comes out of oven, pour mixture on top.
Cover with second pie crust.
Bake for 40 min. or until crust is golden brown.