Preheat oven to 450 degrees.
12 oz. canned chunky Chicken (white meat)
16 oz. Mixed Vegetables*
1-8 oz. can Cream of Chicken Soup
1/2 c. Milk
1/3 c. Water
2-regular 9" frozen Pie Shells, slightly thawed
Mix chicken, vegatables, soup, milk and water in a bowl. Pour mixture into one of the pie shells carefully. Remove the other shell from the tin pan and layer over the top. Seal around the edges. Bake at 450 degrees for 30 minutes.
Difficulty: Easy
*I used Archer Farms frozen mixed vegetables with carrots, peas, corn, and beans. I really liked the way they turned out in this. I just threw them in the microwave to unthaw them just a bit before I mixed them with the other ingredients.
1 comment:
When I made this it seemed like too much filling to go into the pie crust. I put about 2/3 of the filling on and it baked just fine. I was a little worried that if I put more it would seep out of the edges but I'm not sure if that's really what it would do...I would also recommend maybe using a deep dish pie shell and then you could probably fit all of the filling.
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