Monday, January 21, 2008

Easy Chicken Pot Pie

2 pie shells
1-10 3/4 oz cream of mushroom soup
1/2 C. milk
2 C. cooked chopped chicken
1 tsp. minced garlic
1 small onion
Coarse ground black pepper, to taste

Preheat oven to 375 degrees.
Prepare pie shells. Chop and sauté onion. Mix chicken, veggies, sautéed onion, garlic, soup and milk in large mixing bowl. Pour into pie shell; top with flattened pie shell. Pinch edges together and poke holes in top crust. Bake for about 30-40 minutes or until crusts are done.

For veggies I used a can of peas, some diced carrots and potatoes. Total was about 4 or 5 cups. I think canned corn, broccoli or lima beans would work well also.

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