Easy Chicken Pot Pie
[est. prep time: 10 minutes)
2 boxes of prepared crusts (basic crusts already in circles)
1 (26 oz.) can of cream of chicken soup
3 oz. of cream cheese, softened
3 (10 oz.) cans of canned chicken (or shredded deli chicken, turkey, etc.)
1 (16 oz.) bag of frozen peas-carrots-corn medley
HEAT cream cheese in a large glass bowl in the microwave until just soft. Add soup, cream cheese, shredded chicken and frozen vegetables and heat until warm (or place all ingredients in a pot on the stove and heat until warm).
PLACE one thawed crust in each of the two pie pans; ladle soupy pot mixture into each crust until it’s filled. Place the top crusts on each poie. Pinch the sides so it looks mighty pretty. Slit the top crust for air to escape (four slits are good). Cover the edge of the pie crust with foil so it doesn’t burn.
BAKE at 400 degrees for 30 to 40 minutes (remove the aluminum foil around edges about 10 minutes before it’s done). Bake until it’s nicely brown and smellin’ fine. Serve with bagged salad in a bowl and you’re set.
