This is simply one of the easiest and tastiest meals I throw together for my family in about 9 1/2 minutes. Because they’re worth it.
And after the Thanksgiving guests leave and you have a bunch of leftover turkey, this is a great way to use it up! Gobble. Gobble.
Here’s what you need:2 cups cooked chicken or turkey, chopped
1 (15 ounce) can mixed vegetables
2 (10.75 ounce) cans condensed cream of potato soup (I only had cream of chicken on hand. Improvise, people.)
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley salt to taste 1 Pillsbury® Rolled Refrigerated Pie Crusts* *Note: I usually choose the ready-made refrigerated crusts, but I found boxes of pie crust mix for just $.25 on Manager Markdown, so I HAD to grab them.
- Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley
- and salt to taste. Pour filling into pie shell.
- Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
I absolutely LOVE my pressure cooker. I was able to cook these in about 20 minutes! Plus, they retain a lot of juice and flavor, and I get some yummy broth, as a bonus.
Check out this Manager Markdown score!
Definitely not the prettiest pie crust…but hey, it only cost a quarter!
The final product…