Chicken Pot Pie

Mary Haley

Christus Schumpert St. Mary

1 stick margarine
1 medium onion, chopped
1 block cream cheese
1 can cream of chicken soup
1 pkg. frozen (cooked) or canned peas and carrots (approx 12 oz.)
4 cooked and deboned chicken breasts (cut in ½” pieces)
2 uncooked 9” pie crusts (I use pre-rolled)
Salt and pepper to taste

Melt margarine in soup pot and sauté onions until clear. Add cream cheese, soup, vegetables and chicken and heat through.
Pour filling into uncooked pie crust and top with the second crust. Bake at 350 degrees until filling is bubbly and crust is golden.

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