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    Convenient Chicken Potpies


    Source of Recipe


    Simple and Delicious

    List of Ingredients




    4 cups cubed cooked chicken
    4 cups frozen mixed vegetables, thawed
    2 cans (18 1/2 oz. each) ready to serve cream of potato soup
    1 package (15 ounces) refrigerated pie pastry

    Recipe



    In a large bowl, combine the chicken, vegetables and soup. Divide between two 9 in. pie plates. Roll out pastry to fit top of pies. Cut slits in pastry. Place over filling; trim, seal and flute edges.
    Bake one potpie at 400° for 25 to 30 minutes or until golden. Cover and freeze remaining potpie for up to 3 months.
    TO USE FROZEN POTPIE: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 60-65 minutes longer or until golden.

 

 

 

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