It is so easy to go into the store and buy Banquet Pot Pies I am ashamed to admit I had never made one till I ran across this recipe. The ingredients looked like a good combination of flavors and I had the chicken on hand so I thought I would give it a try. If you use a store bought crust there is very little prep time; my wife just loved it. This came out so good I am looking forward to making a turkey pot pie with the Thanksgiving left over’s. Enjoy
1 (15 ounce) package readymade pie dough (2 crust) or your own recipe
1 (10 ounce) package frozen mixed vegetables (rinsed to thaw)
1 -2 cup cooked chicken or 1 ( 12.5 oz canned chunked chicken)
1 (10 1/2 ounce) can cream of potato soup
1 (10 1/2 ounce) can cream of chicken soup
1/3 cup milk
1 teaspoon Lawry seasoning salt
1. Line 9 or 10-inch pie plate with crust; set aside.
2. In a large bowl combine all ingredients.
3. Pour filling into pie plate.
4. Top with 2nd crust; make slits in top to vent, cover edges with aluminum foil to keep them from getting to brown, and bake at 375°F for 45 to 50 minutes or until golden brown.