Easy Chicken Pot Pie

I love Chicken Pot Pie - especially since it's such an easy dish. Plus, I always have leftovers that taste delicious when reheated the next day (an important consideration in meal planning, since both Hubby and I take our lunches to work).

This is one of the simplest recipes that I know to make, and it is fun for the kids to help with.

Ingredients:

~1 Can of Peas or Green Beans (well-drained)

~1 Can of Corn (well-drained)

~1 large Can of Chicken (not drained)

~1 small handful of rice (not cooked)

~1 Can of Cream of Chicken Soup

~1 box of Pilsbury Pie Crusts (2 come in the box)

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1) Preheat oven to 375 degrees.

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2) In a 8 inch pie pan (I use a glass one) place the bottom crust. Set the top crust aside.

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3) Mix all other ingredients in a large bowl.

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4) Dump mixture into pie pan.

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5) Place top crust on mixture, pinching the edges to close.

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6) Using a sharp knife, cut slits in the top crust to vent. If you want to be "fancy" - you can use a very small cookie cutter to cut out shapes in the top crust. This will vent the pot pie - and make it beautiful when it bakes.

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7) Using aluminum foil, wrap only the very edges of the pot pie, leaving the center exposed. Bake for 30 minutes.

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8) Remove the aluminum foil.

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9) Bake an additional 15-20 minutes - until the edges are golden.

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10) Allow the Chicken Pot Pie to cool for 15 minutes, and you're ready to eat!

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I hope you enjoy it as much as I do. It's a great meal to serve when you are having guests over, because it's simple, but fills your home with a delightful smell. Add a fresh salad and cookies and dinner is complete!

~Lone Butterfly )i(