Well it was delicious and of course it didn't last long. It's a quick and easy make.
CHICKEN POT PIE
1 (10 oz.) can of Campbell's Cream of Chicken Soup or Campbell's Chicken or Turkey Pot Pie soup.
1 1/2 cups frozen mixed vegetables, thawed. (can use canned veggies instead)
1 1/2 cups cubed, cooked chicken. (Jodi used rotisserie chicken from the store)
3/4 cup chicken broth combined with 3 tablespoons of flour.
2 Pillsbury pie shells.
Preheat oven to 400 degrees F.
Mix soup, vegetables, (may use fresh veggies too), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soupp is available, it may be pureed in the blender tomake a smooth gravy.
Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.
Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.
Hope you all enjoy it if you try it.
Happy to my beautiful granddaughter Nicole. She has grown into such a beautiful and wonderful young lady. My how the time flies. Seems like just yesterday she was a baby in my arms.
You all have a great day.