Jonelles Chicken Pot Pie
- 2 whole Refrigerated Pie Crusts
- 2 cups Chicken, Cooked And Shredded
- 1 can (10.75 Oz. Can) Cream Of Potato Soup
- 1 can (10.75 Oz. Can) Cream Of Chicken Soup
- 1 can (15 Oz. Can) Veg-All, Drained
- 1 cup Milk
- 1 dash Garlic Salt
- 1 dash Pepper (I Add Quite A Bit)
- Roll out the bottom layer pie crust in a deep pie dish.
- In a large bowl, mix all ingredients.
- Pour into the bottom layer pie crust.
- Roll out top crust, lay on top of the filling, and crimp the edges.
- Bake at 375 degrees F for 45 minutes.
- Let stand 10 minutes before serving.
- Serve with white or brown rice.
chicken, cream of potato soup, cream of chicken soup, milk, garlic salt, pepper
Taken from tastykitchen.com/recipes/main-courses/jonellee28099s-chicken-pot-pie/ (may not work)