I am not a fan of English peas and I don’t put them in this recipe but I’m sure most of the folks reading this will and that’s all right by me. For this chicken pot pie recipe, you need the following ingredients:
Pillsbury roll out pie crusts (red box- 2 in box- DON’T buy the store brand as they aren’t rich enough)
Chicken strips (cut into small pieces)
Large can of family style cream of chicken soup
small can of carrots
small can of English peas (if you must <g>)
any other veggies you want to add (sometimes I put in small, diced potatoes or celery)
Unroll the bottom crust into pie pan. Add all other ingredients to a bowl and stir until mixed well. Pour into bottom crust. Unroll other crust and lay on top of the mixture. Fold the edges together and flute them. Vent the top. Cook for 45 minutes at 375 degrees (be sure to cut chicken small enough not to require parboiling). ENJOY!!