Bean Pot Chicken Pie
- 2 chicken breasts or small pack of boneless strips
- 2 cans cream of chicken soup
- 2 cans Veg-all
- 2 unbaked pie shells
- Cook chicken until tender and cut into small pieces. Line the bean pot (or casserole) with one of the unbaked pie shells punching holes with a fork.
- Drain the liquid from one can of the vegetables, leaving liquid in the second can.
- Mix together the cream of chicken soup, vegetables and chicken pieces and add to pot.
- Cut the second pie shell into strips and place them on the top and bake at 350 degrees for 35-45 minutes, until golden brown.
Recipe by November Lane at https://novemberlane.net/2012/11/chicken-pot-pie-recipe/
3.1.09