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Cream Cheese Chicken Pot Pie




Source of Recipe


billk54






List of Ingredients



• 2 (10 3/4 ounce) cans cream of chicken soup
  
• 1 cup milk
  
• 1 cup chopped onions
  
• 2 (3 ounce) packages cream cheese
  
• 1/2 cup parmesan cheese, grated
  
• 1/2 teaspoon salt
  
• 3 cups cubed, cooked chicken
  
• 1 (16 ounce) package california blend frozen vegetables
  
• 2 potatoes, peeled and cubed
  
• 1 cup shredded mild cheddar cheese
  
• 2 pillsbury pie crusts
  






Instructions



1. In a large saucepan, combine soup, milk, onion, cream cheese, parmesan cheese and salt. Cook on low and stir until cheeses are melted and creamy. Add chicken and vegetables and continue to cook on medium low for 15 minutes more. Pour into ungreased 2 quart baking dish (or 13x9 inch glass pan). Place raw pie crusts on top of mixture (you may need to cut it and fit it to the shape of your 2 quart baking dish or the 13x9 inch glass pan). Sprinkle cheddar cheese on top. Bake, uncovered at 375 degrees for 20 to 25 minutes or until golden brown. Let sit for about 5 to 10 minutes to set.
   
2. Yield: 4 to 6 servings