CHICKEN POT PIE
□ 1 (10 oz.) can Campbell’s Cream of Chicken Soup or
□ Campbell’s Chicken or Turkey Pot Pie Soup
□ 1 1/2 cups frozen mixed vegetables, thawed
□ 1 1/2 cups cubed, cooked chicken (I use boneless breast meat)
□ 3/4 cup chicken broth combined with 3 tablespoons flour
□ 2 Pillsbury pie shells
Preheat oven to 400°F.
Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy.
Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.
Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly