RECIPES
12
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Chicken Pot Pie
2 prepared pie crusts
1 can (10 oz.) cream of chicken soup
¼ c. milk
1 ½ - 2 c. frozen peas and carrots, thawed
1 ½ c. chicken, cooked and cubed
1. Cover the bottom pie plate with aluminum foil. Press in the bottom pie
crust.
2. In a large bowl, mix the soup with the milk until smooth. Stir in the
vegetables and chicken.
3. Pour the mixture into the crust and spread evenly.
4. Add the top crust, close and lock the lid. Plug in the pie maker and cook
for 15-20 minutes. Cook another 5 or 10 minutes if needed, until the top
crust is nicely browned.
5. When done, remove the pie (lift by the foil) and let it rest for a few
minutes on a plate or in a pie pan before serving.
Serves 4-6
