My Mother's Homemade Chicken Pot Pie
This recipe is for one pie, you can double everything up and make 2 if you are feeding several people
Ingredients: frozen chicken tenderloins (I use Tyson)
1 bag of frozen mixed vegetables
1 bag of Ore-Ida frozen hash brown squares
1 can of Cream of chicken soup
Pillsbury frozen pie crusts (2 pack)(deep dish)
Directions: Place the tenderloins in a crock-pot covered with water, and cook on high for
4-6 hours. Get the pie crust out of the freezer, once your ready to put the pie
together. Use 1/2 a cup of your water from the crock-pot and mix in a bowl with
the can of soup. Shred your chicken in pieces in the bottom of your pie crust
until it is covered, next add around 1/4 a bag of your hashbrown cubes, then
add 1/4 of bag of mixed vegetables. Pour the soup and water mixture over all
the vegetables and chicken. Lastly, turn your 2nd pie shell upside down over
your pie and make sure the edges are all sealed together so that none spills
out the side. Place on a cookie sheet in the oven and cook for 1 hour on 375
degrees. ** Please note that all vegetables are added to the pie frozen**
** Is very yummy served with some fried apples as a dessert
** Is very yummy served with some fried apples as a dessert
