Now that the evenings are consumed with a chubby baby, my dinners need to be quick and easy. I came across this recipe and, in Chris's words, "I'm not a pot pie guy, but this is GOOD!" Even the leftovers were delicious!
Prep time: 10 min Cook time: 40 min
1 - 2 count box of refrigerated pie crust
1 rotisserie chicken
1 bag of frozen veggies
1 large can of cream of chicken soup
1. Preheat oven to 350 degrees. Unwrap one pie crust and press it into the bottom of your pie dish.
2. Pull all meat off rotisserie chicken and place in large bowl. Add in frozen veggies and soup.
3. Pour pot pie filling into pie dish. Cover with second pie crust and pinch edges.
4. Bake in oven for 20 minutes then cover the edges with foil for the last 20 minutes.
Eat and enjoy!