Food
Topless Chicken Pot Pie
By Yankee Magazine|Dec 28 2007|
Yield
2 pies
Ingredients
1 can cream of potato soup
1 can cream of celery soup
1 can Southwestern Pepper Jack soup
2 cups chicken broth
2 cups frozen veggies
2 cups fresh spinach, torn, boiled and drained
1/4 onion, chopped
2 cups cooked chicken breast, cubed
2 frozen pie crusts
Instructions
Preheat oven to 375 degrees. Combine all ingredients in pan. Heat to boil, stir often so not to stick. Pour into 2 thawed pie crusts. Bake at 375 degrees for 35 to 40 minutes until crust is golden brown.
