Easy & Pleasing Chicken Pot Pie

  • 3/4 cup Shamrock Farms Lowfat Calcium Plus Milk
  • 1 can of cream of potato soup
  • 1 can Veg-All Veggies, drained
  • 1 pack Tyson Grilled & Ready Southwestern Chicken Strips
  • 1/8 teaspoon pepper
  • 2 frozen pie crusts
Cooking instructions
  1. Preheat oven to 400 degrees.
  2. Combine and mix all ingredients except pie crusts and keep the crusts frozen until you are ready to use. Note: I cut my chicken strips into bite sized pieces. You can also use a cooked Rotisserie one from the grocery store. Tyson’s Southwestern Chicken Strips are what give my pot pie that little kick of spice that I’m told folks love. Even my kids like that bit of spice in every bite.
  3. Next pour the mixture into one frozen pie crust. It is very important that you keep your crusts frozen until you are ready to assemble the pot pie.
  4. To fake make (since this is not a homemade crust – no time for that!) that perfect top crust, simply pop the other frozen crust right out of the pan and place on top of the pot pie. This is such a cool and easy trick! If the crust is truly frozen, it should pop right out after you loosen the edges.
  5. Cut a slit in middle of the top crust for venting during baking and bake uncovered for 30 minutes at 400 degrees.