2 c. diced cooked chicken breast (or 2 small cans, drained)
1 can (10 ¾ oz.) condensed cream of chicken soup
1 can (10 ¾ oz.) condensed cream of potato soup
2 c. frozen mixed vegetables, rinsed (to thaw) and drained
1 box (15 oz.) Pillsbury refrigerated pie crust, softened as directed on box
Egg wash: One egg yolk with a ½ tsp. of water - mix well.
Preheat oven to 400 degrees. In a large bowl combine chicken, soups, and vegetables well. Line a 9-inch pie plate with one crust, and pour in the filling mixture. Top with the other pie crust, tucking crust behind the lower crust; crimp as desired to seal edges. Brush with egg wash, and cut two small slits in the top crust to vent. Bake, uncovered, for 20 to 30 minutes, or until crust is golden brown. Note: Cover edges of crust if they begin to brown too quickly.
Kitchen Kimberley's Tips:
- Use any frozen mixed vegetables you like for this recipe. We prefer to keep it simple with just a blend of peas and carrots.
- This recipe is delicious as is, but I like to add a little extra flavor with some seasonings. I always mix in some freshly ground black pepper, a dash of poultry seasoning, and a few dashes of garlic powder.
- For great chicken flavor, I like to cook my chicken breasts in the crock-pot covered with chicken broth. Low and slow is best, so mine cooks for about 7 hours on low setting. Typically I cook about 6 breasts at a time, and after they have cooled, I dice them and put them into freezer bags and freeze them for future use. Remember to label them well with a date and description!
- Another way to enjoy this recipe is to place the filling in individual ramekins, and then top it with either pie crust or puff pastry. For presentation, I prefer the puff pastry, and it's very simple to use...just follow the directions on the box.