Chicken Pot Pie4 boneless, skinless chicken breast halves6 Potatoes 1 (10.75 ounce) can condensed cream of chicken soup 1 (15 ounce) bag frozen vegetables 1 box of 2 9" pie crusts, pre-made diced potatoes, celery or any other additions you'd like Boil or steam chicken until done. Dice. Mix together undiluted soup, vegetables, and diced chicken. Pour mixture into pie shell, and cover with second crust. Crimp the edges, make slits in the top crust. To Freeze: Freeze in pie plate that can go from the freezer to the oven. Cover with plastic wrap and then with 2 sheets of foil. To Reheat: Bake at 375 degrees F for 45 minutes from THAWED, or until crust in golden brown. FROM FROZEN, cover pie with foil and bake for 1 hour. Remove foil and cover edges with strips of foil to prevent them from burning Bake for 45 more minutes. Remove foil strips and bake for 15 minutes more. |