I have my friend Lindsay to thank for this recipe. She never actually made it for me, but I watched her make it about 4 years ago, and have made it many times since. You can make it with two pie crusts, or one. This time I just had one. I use the Pillsbury ones that you roll out (they come in a red box). Since I just had one, I didn't make it in a pie pan this time, I just used a cookie cutter to cut out circles for the top crust, and did not use a bottom crust.
Ingredients:
1 or 2 pie crusts
1 can cream of chicken soup
1 15 oz can mixed vegetables (I use Veg-all)
1 12.5 oz can chicken
1/2 tsp ground black pepper
Directions:
Preheat oven to 400 degrees F.
1. Line pie pan with one pie crust, if desired.
2. Mix remaining ingredients in a large bowl. Spoon ingredients into bottom crust, or round casserole, if not using a bottom crust. Top with other crust, or cut crust into shapes for top.
3. Bake, uncovered for 40 mins, or until crust is well browned.
The result: you seriously can't mess this one up. My 3 year old AND my 8 month old both enjoyed it! My husband and I both added a little hot sauce to spice it up.
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