This Chicken pot pie is not a result of any recipe and the ingredients tend to change depending on what is
in the freezer/pantry. This time we added frozen corn and baby lima beans to the chicken mixture. The
end result looks pretty and tasted okay , but wasn't the best combination of spices. The following is a loose recipe
that I follow.
EASY CHICKEN POT PIE
2 cups cooked chicken in bite size pieces
2 cans cream of soup (any variety-we use cream of chicken and/or cream of asparagus)
any variety of frozen veggies
pepper and spices (we used some oregano and basil in the mixture this time)
Puff pastry sheet or crescent roll dough (seams pinched closed)
Combine chicken, cream soup, veggies, and spices. Place in a dish sprayed with vegetable oil. Put choice of crusts over the mixture. Bake
at 350 degrees until brown and crispy approximately 30 minutes.
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