Ingredients:
1 (15 ounce) packages refrigerated pie crusts, at room temp
2 (5 ounce) cans chicken breasts, rinsed and drained
2 cups frozen peas and carrots, thawed
1 (18 1/2 ounce) cans campbell’s ready to serve cream of potato soup
Directions:
Unroll bottom pie crust onto bottom and up sides of 9″ square baking dish.
Mix chicken, vegetables, and soup together in large bowl.
Pour into crust.
Top with remaining pie crust.
Seal edges and flute top.
Bake at 450 for 35-45 minutes or until golden.
Let sit 5 minutes before serving.
Servings: 4
Time preparation: 10 min.
Time total: 45 min.