Mom’s Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

Will feed 5 people or leave plenty of leftovers for reheating. 4 or 5 potatoes 3 or 4 carrots 1 pkg. frozen string beans (use 1/2 of package) 1 pkg. frozen peas (use 1/2 of package) 8 good sized mushrooms 2 cans Campbell cream of chicken or cream of mushroom soup 1 pkg. Pillsbury refrigerated pie crust (usually by refrigerated and biscuits) or roll your own dough

Cook chicken breasts until tender (save broth for soup) or bake Oven Stuffer roaster. Pull apart or cut into decent size chunks. You don’t have to use all the chicken from the Oven Stuffer, save some for chicken salad. To bake use a deep dish pie pan or quiche pan.

Remove pie crust from wrapper to soften, while preparing other ingredients, or roll out 2 pie crusts.

Peel cut up potatoes and carrots. Steam or par boil both in same pot or steamer until slightly tender. The veggies will continue to cook when baked in pie.

Put crust in pan; prick with fork. Add mixture of chicken, potatoes, peas, carrots and string beans (mushrooms, if available); spread them around, so that everyone gets some chicken, veggies, etc.

Add pepper (soup and crust has plenty of salt; don’t add extra). I’m sure you’ve heart that before!

Add can of cream of chicken or mushroom soup. Spread over top of ingredients. Add 1/3 cup milk to moisten, just pour around edges of pie (use your judgment, if you think you need more liquid, add part of other can of soup, or more milk.

Put on top crust, sealing edges tightly to prevent dripping. Poke crust with fork or make design with toothpick to let steam escape.

Set oven at 375 degrees. Bake approximately 30 to 40 minutes or until crust is golden brown. Put piece of tinfoil under pan to catch drippings.