This was pretty easy to make and turned out wonderful. I substituted frozen peas and carrotts mixed to speed up the process and they worked fine.
Chicken Pot Pie
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Stand: 15 Minutes
- 2 recipes Pot Pie Filling, prepared 1 at a time
- 4 (15-ounce) packages refrigerated piecrusts
- Divide filling evenly among 4 (15- x 12-inch) disposable aluminum roasting pans. Top each pan with 2 round pie crusts. Cut slits in pie crusts.
- Bake at 400° for 30 to 40 minutes or until golden. Let stand 15 minutes before serving.
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