For those of you watching your sodium, you might want to substitute a few things, as this recipe is high in it, as is.
2 pre-made pie crusts
1-2* cans veg-all, drained**
1-2* cans cream o' mushroom soup***
1 can/1 cup chopped cooked chicken
1. In an 8.5-9.5"* pie plate, unroll one premade pie crust. 2. Mix chicken, veggies, and soup, pour into pie crust. 3. Top with second pie crust, and either tuck excess under bottom crust and crimp, or trim and crimp with a fork. 4. Cut vents in top. 5. Bake at 425 for 25 minutes, or until crust is golden brown, and filling is bubbling through vents.
This freezes well, and cooks well from frozen. If you do want to make a few and freeze them, I'd recommend buying the disposable aluminum pans--and those take 1 can of veggies and one of soup each--and wrap well with foil. Label and date--don't want to accidentally grab a cherry pie when you want chicken (or vice verse). Just budget about an hour and a half, with about the first hour and ten minutes covered with foil.
*If you use a slightly smaller pie pan, use one can each veg-all and soup. The larger pie pans take two cans of each.
** While you can get away with the low sodium versions of the soup, I'd recommend using frozen veggies over the low sodium canned--those make the pie taste awful.
***If you are using the large pie pan, try one can of cream of mushroom, one can of cream of chicken.
37 minutes ago