Chicken Pot Pie – Joan Thigpen –

Community Recipes

1 Pillsbury “Ready to Bake” pie crusts

1 can cooked chicken, drained

1 can Campbell’s Cream of Chicken soup, DO NOT add water

1 can peas and carrots, DO NOT drain liquid

Salt and Pepper to taste

Set oven on 350-degrees. Place 1 pie crust in bottom of pie pan. Press in bottom and sides. Prick sides with a fork to keep it from shrinking. Combine chicken with soup and then add peas and carrots. Mix well. Pour this mixture into bottom pie crust. Place the other pie crust on top. Press crust together around sides. Bake 35 to 45 minutes, until top is golden brown. Inside ingredients will be very hot. Enjoy!