Simple Chicken Pot Pie


Photo: Amanda Parks

Yield:

6 servings

Added:

December 10, 2009

Creator:

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Mary Farkas's picture
Mary Farkas
July 18, 2010

Yuck

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Ingredients

2 store-bought pie crusts
2 6 ounces cans of chicken
1 12 ounce can of mixed vegetables
1 12 ounce can of cream of chicken or cream of mushroom soup
Salt and Pepper to taste
1 teaspoon ground sage
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/8 cup of hot sauce (such as Texas Pete's)

Preparation

1
Preheat oven to 350 degrees fahrenheit
2
Add first pie crust to a greased round casserole dish
3
Mix all remaining ingredients (except other pie crust) in a large mixing bowl (* don't forget to drain canned chicken before adding*)
4
Spoon mixture in pie crust lined casserole dish
5
Place other pie crust on top and crimp edges of crusts seal
6
Poke holes in top pie crust
7
Bake in oven for 35-45 minutes

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