Chicken Pot Pie
This chicken pot pie is built entirely from pantry cans and a pair of frozen crusts, so it goes from cupboard to oven in about ten minutes. Two different cream soups form the sauce, one adding chicken flavor and the other an earthy mushroom note, and they need no thickening or simmering. It makes a filling pie for five people and suits a busy weeknight.
Instructions
Thaw both pie crusts before you start so they are soft enough to handle without cracking. Heat the oven to 375 °F.
Combine the cream of chicken soup, cream of mushroom soup, mixed vegetables and chicken in a large bowl. Stir until everything is evenly coated in the soup.
Pour the filling into one of the pie crusts and spread it out so it sits level.
Lay the second crust over the top and press around the edges to seal the pie. Cut several small slits in the top crust so steam can escape.
Bake for 30 to 40 minutes, until the crust is golden brown. Let the pie stand briefly before slicing so the filling firms up a little.
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