Chicken Pot Pie

Yields8 Servings
 13 cups cooked chicken
 1 can cream of mushroom soup
 1 can cream of chicken soup
 1 bag frozen veggies
 24 cups potatoes
 cheese
 ½ cup milk
 ½ cup veggie water
 salt and pepper
 4 pie shells
1

Boil potatoes and veggies until tender. Drain and save 1/2 cup of the water. Mix cooked chicken, veggies, soups, veggie water, and cheese. Salt and Pepper. Put one shell in a pie pan and one for covering the top. May have enough to make 2. Add mixture to shell; add a little more cheese and pepper on top. Bake at 350* for 45-60 minutes.

Nutrition Facts

Serving Size 1/8th of pie

Servings 8


Amount Per Serving
Calories 743

Ingredients

 13 cups cooked chicken
 1 can cream of mushroom soup
 1 can cream of chicken soup
 1 bag frozen veggies
 24 cups potatoes
 cheese
 ½ cup milk
 ½ cup veggie water
 salt and pepper
 4 pie shells

Directions

1

Boil potatoes and veggies until tender. Drain and save 1/2 cup of the water. Mix cooked chicken, veggies, soups, veggie water, and cheese. Salt and Pepper. Put one shell in a pie pan and one for covering the top. May have enough to make 2. Add mixture to shell; add a little more cheese and pepper on top. Bake at 350* for 45-60 minutes.

Chicken Pot Pie