CHICKEN POT PIE

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About the Recipe

1 Pillsbury pie crust (2 in a box) 2 cans cream of chicken soup

1 lg can chicken (diced up 1/4 cup of milk (2% milk)

into smaller chunks) Garlic salt to taste

Preheat oven to 375 degrees. Put one crust into a pie pan In a large bowl mix

chicken, 1 can of soup, garlic salt and milk. Mix well and pour into pie pan.

Cover with the other pie crust and put slits on top for steam to escape. Cover

edges with foil so it won't burn. Cook for 1 hour and then let it sit for 15 minutes.

Heat up the other can of soup and use for gravy.