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Easy Homemade Chicken Potpie
Quick and easy.
can cream of chicken soup (or other cream soup of your choice)
8 oz. container sour cream
can mixed veggies
ready made pie crusts
cup cheddar cheese
tablespoon water (to put on edges of pie crust to close)
Pre-heat oven to *375. Set pie crust aside along with cheese and water. Mix all ingredients in large bowl.
Place pie crust in 8 or 9 inch pie pan. Pour mixture in crust, sprinkle cheddar cheese on top of mixture. Brush pie crust edge with water and place 2nd crust to cover. Pinch edges together to close, poke holes in top crust to vent.
Cook 45 minutes to 1 hour.
Make the Most of This Recipe With Tips From The Betty Crocker
Fresh cubed and cooked chicken works well too. I use canned most of the time to save on prep time. Some mixed veggies do not have potatoes in them, so use a can of diced new potatoes.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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