A twist on the classic (but easier than ever)! I like to make my own crust, if you have a food processor, it's a snap. Give it a try, you won't regret the extra effort.
Cheesy Chicken Pot Pie
1 recipe Cuisinart Pie Crust
2 large cooked chicken breasts, cut into chunks (use leftovers or a small rotisserie chicken)
1 can Campbell's cream of mushroom
1 can Campbell's cream of celery
1 c shredded cheese
1 16oz bag frozen mixed veggies, partially thawed
pepper to taste (I like a healthy dose)
While you precook the crust, chop up the chicken and combine with remaining ingredients in a large bowl. It will be thick because your veggies will freeze the soup concentrate. Resist the urge to add liquid.
Carefully remove the pie shell from the oven, fill it, and cover with the other half of the pie crust. You could also skip the bottom crust altogether, toss all the filling in a 9x13, cover it with the pie crust (tucking it in around the edges) and cook it just the same. For our little family, Stan likes the crust, so I make a traditional pie.
Cook approx. 45 minutes at 350F or until warmed thru and crust is a lovely brown. (Because you're using pre-cooked chicken in this, you don't have to worry about done-ness for safety).
Allow to cool a bit, then slice up and serve.