Meals Matter

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Contributed By: rachelarts
Fleming Family

My fiance's family taught this simple recipe to me when we moved out.

Ingredients

1 box Robin Hood easy make Piecrusts

1 16oz Can of Mixed Vegetables drained

1 10oz Can of Mushroom soup or Cream of Chicken Soup

¾ can Milk (use the empty soup can)

2 Boiled / Baked, Chopped Boneless Skinless Chicken Breasts

Preparation

Preheat the oven to 425 degrees Fahrenheit

In a medium size bowl, mix together the mixed vegetables, the soup and the milk until mixed well. Then add the Chicken and mix some more.

Follow directions on the Piecrust box to make both the top and bottom crusts. Form them to the size of a rectangular glass-baking dish.

In the rectangular glass baking dish, lay down the bottom piecrust. Make sure it lines the sides of the dish as well.

Pour the Chicken mixture into the bottom crust and spread over evenly.

Put the top crust over the mixture and cut away the excess dough.

Bake at 425 for 45-50 mins until crust is golden brown.

Let sit for 10 mins and serve. Be careful! The filling is very very hot and sometimes is a little runny.

Cook's Notes

Serves 4. You can make the whole Pie the night before hand and bake when you come home at night. Makes for good left overs too, if it's not all gone!

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