Chicken Pot Pie


2 cans Cream of Chicken Soup
1 cup mayonnaise
4 cups frozen mixed vegetables, cooked
2 chicken breasts
1 cup milk
salt and pepper to taste
2 hard boiled eggs, chopped (optional)
1 pie crust

Preheat oven to 350 degrees. Combine cream of chicken soup, mixed vegetables, milk, mayonnaise, and chicken (broken into bite-sized pieces). Cut pie crust to fit rectangular casserole dish. Put extra crust pieces in bottom and top with mixture. Put pie crust on top, cut slit in center. Bake for 30-45 minutes until crust is light brown and mixture is bubbly.

Optional add-ins: add lima beans or edemame.

Joan Clayton

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