Serves: 5
Total Calories: 613
Line an ungreased 9" pie plate with one crust; set aside. Mix soup, chicken, vegetables and cheese together; spoon into pie crust. Top with remaining crust; seal and flute the edges. Cut vents in the top; bake at 350 degrees for one hour.
Tip: Fresh, green herbs like basil, dill and sage can be rolled right into a top crust for a pot pie. Lay herbs on the dough and gently press in with a rolling pin for extra flavor and an oh-so-pretty appearance.
This Cheesy Chicken Pot Pie recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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