EASY CHICKEN POT PIE
1 (8 oz) sour cream
1 (15 oz) Veg-All, drained
2 cups chopped chicken
1 can cream of chicken soup
1 Pillsbury pie crust
Preheat oven to 375. Mix sour cream, Veg-All, soup and chicken. In pie pan, place bottom crust. Pour chicken mixture in and top with second crust. Crimp edges and make 4 splits in top. Cook for 45 minutes or until crust is golden brown
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