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Chicken Pot Pie I
I've been making a variation of this for years. What I do differently: either use left-over roast chicken, rotisserie chicken from market, or saute chicken breasts seasoned with poultry seasoning, use 1 can of cream of potato soup and just a bit of milk (1/4 cup or less), and one can of veg-all mixed veggies (drained). Bake at 400 for 45 minutes or until browned and bubbly.
1 user found this review helpful
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Reviewed On:
Oct. 27, 2009
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