Chicken Pot Pie


  • 4-5 chicken breastsa9aeef27227d07ce4ef1b11868bd209f
  • 1 large can (family size) condensed cream of chicken soup
  • 2 cups frozen hash browns (not shredded)
  • 2 cups frozen peas and carrots
  • Salt and Pepper to taste
  • 2 pie crusts (I used frozen, so easy)
  • 2 Pillsbury crescent sheets


  1. Cook cubed chicken until browned. Let cool.
  2. In separate dish combines all other ingredients.
  3. Add chicken and mix well.
  4. Pour mixture into 2 pies shells (I used the 9 inch deep dish).
  5. Roll out crescent sheets and cover the filled pie shells.
  6. Trim off excess dough. Make slits in top of dough to allow steam to escape.
  7. Bake in 400 degree oven for 20-30 minutes or until nicely browned on top.