Homemade Chicken Pot Pie

Tracy Bentley works for the Shelby County School District and said she likes this recipe because it’s pretty easy to make and if you need to take a dish somewhere, it’s easy to transport.

1 deep-dish pie pan

2 Pillsbury unroll and bake piecrusts

1 large can of chicken

1 can of cream of chicken soup

2 cans of Veg-all

1/4 cup chopped onion

Pre-heat oven to 350 degrees. Grease pie pan and unroll first pie shell and shape into pie pan. Pierce bottom of crust lightly with fork and put in oven for five minutes. Drain chicken and Veg-all. Break up chicken and add to Veg-all, onion and cream of chicken soup. Pour into warm pie shell. Unroll other pie shell and place on top of mixture and pinch around the edges to seal pie. Place in oven to bake for 30 minutes or until crust is golden brown.

Tracy Bentley works for the Shelby County School District and said she likes this recipe because it’s pretty easy to make and if you need to take a dish somewhere, it’s easy to transport