This is one of our favorites at the Hough house. I like it cause it’s super easy and it’s a sneaky way to eat lots of veggies. Brian and both kids like it cause it’s yummy! It’s from Lara, thought I’d share!
This is with only one bottom crust, so it doesn’t look as pretty.
- Cooked chicken (about 2 breasts), shredded or cubed (or from a rotisserie chicken, even easier)
- 2 cans cream of chicken
- 1 bag frozen veggies (look around, all bags are different, so you can choose what you want in there! I’m surprised that we like the one with peas and lima beans, neither of which we are fans of!)
- 2 pie crusts
Mix cooked chicken, cooked veggies and cream of chicken. For the crust I like the cheap Jiffy boxed kind that you just add water to or the pre-made Pillsbury ones. Put one crust in pie pan, fill with filling and top with the other crust. (For a lower fat version, we only use one crust, only on the top. While we didn’t miss the bottom one, less crust is never better except for your health!) Slice top crust to vent. Cook at 375 for 35 min. Turn oven up to 425 for 10 more min.