Chicken/Turkey Pot Pie
Other cook Vegetables may be used instead of mixed~ use whatever you like.
2 can(s)cream of chicken soup, (10 3/4 oz.)
1 cmixed vegetables, frozen
1potato, med, steamed peeled, cubed
1 1/2 cchicken or turkey meat, cooked, cubed
1 pinchsea salt
1 pinchgarlic powder
1 pinchpepper, fresh ground
1pot pie crust, for 9-inch pie (double crust)
How to Make Chicken/Turkey Pot Pie
- Place bottom crust in pie pan.
Layer potato and meat on bottom of uncooked pie shell.
Sprinkle meat and potato lightly with salt.
- In a medium sauce pan place soup, vegetables, seasonings, and butter. Heat through and stir until well blended. DO NOT ADD WATER.
- Pour soup/vegetable mixture over potato and meat in pie shell. DO NOT OVERFILL. Tap pan on counter to allow mixture to settle slightly. Top pie with top crust. Trim to edge and fold top crust edge over bottom crust edge, tucking both INSIDE pie pan.
- Top with melted butter if desired.
Bake at 375 degrees for 30 minutes, or until crust in golden brown.