Chicken Pot Pie
1 Rotisserie Chicken
1 Can Veg-all (15 oz)
1 Can Cream of Chicken Soup (10 3/4 oz)
1 Can Cream of Celery Soup (10 3/4 oz)
1/2 cup chicken broth
2 tbsp Minced onions
Salt & Pepper to taste
Roll out Pie Crust
Preheat oven to 350 degrees. You take the chicken off the Rotisserie and chop into pieces. Heat all the ingredients on the stove except the pie crust. You bring all ingredients to a boil. You can add more chicken broth to get to the consistency you like. Pour mixture into either a large Pyrex dish or 2 round dishes. Bake at 350 degrees for 25 minutes or until golden brown. Everything is already cooked so you can broil for approximately 1 minute to brown the crust. Quick and EASY!
Throw everything in and heat to a boil.
Spread in a pyrex or 2 pie pans.
I was out of the roll out pie crust (which I prefer over this) so I used biscuits and pulled them in half so it would cook throughout.
End result. I do like the pie crust better than the biscuits but I had to use what I had on hand! The kiddos didn't seem to mind...they ate it all up!