Mom's Cheater Chicken Pot Pie

I had some leftover turkey from Sunday night's dinner and remembered Mom had a great easy recipe for Pot Pie. So I gave her a call and got the recipe. So here it is. I typed the recipe for 1 pie so it can be doubled easily. I used probably double the amount of meat the recipe called of, however. The original recipe called for the pie to be baked at 375 degrees F. for 40 minutes, but I baked it for just less than an hour before the crust was golden. I didn't have to foil the edges either, they didn't get dark. Maybe the milk helped. I thought the crust was a bit doughy, so I amended the baking directions as per the Pilsbury recipe. I also added a little chopped green onion, however, I'm not sure I liked the taste it added...

Mom’s Cheater Chicken Pot Pie

Ingredients

Filling

1 tin Cream of Potato Soup
1 tin Peas & Carrots (about 10 oz.)
1 cup diced cooked chicken
¼ cup milk
¼ tsp. thyme
¼ tsp. pepper
1 medium potato, cooked and diced
1 egg, lightly beaten

Crust

2 box Pillsbury refrigerated pie crusts, softened as directed on box.
milk to brush the crust

Directions

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

Stir together soup, peas & carrots, chicken, milk, thyme, pepper, cooked potato and egg. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush with milk.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.