|EASY CHICKEN POT PIE|
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2 chicken breasts, cubed
1/2 cup onion, chopped
1 can peas and carrots drained OR 1 can Veg-All
2 cans cream of chicken soup
1/2 cup milk
1 box Pillsbury pie crusts
1/2 cup cheddar cheese, shredded
Preheat oven to 425°F degrees. Sauté chicken and onions in a skillet with oil or butter until chicken is no longer pink inside. Prepare one pie crust in 9" deep pie pan. Add chicken and can of peas and carrots.
Sprinkle cheese on top. Mix soup and milk and pour on top. Top with second pie crust, seal and cut a slit in top to release steam.
Bake for 30 minutes or until golden brown.