Chicken Pot Pie Servings: 6-8 Time: about an hour 4 PC frozen boneless skinless chicken breasts 2 cans condensed cream of chicken soup 3 cans mixed vegetables (beans, peas, carrots, celery, etc.) 1 can of corn instant mashed potatoes Take the chicken breasts out of the freezer about an hour before you plan to cook--they are easier to cut up if they are still a bit frozen. Fry up the cubed chicken, then drain. In an oven proof pot, heat up the soup, vegetables and chicken. Prepare the instant potatoes as per the instructions, then spread them on the top. Bake in the oven until the top is golden brown--everything should be hot when it goes in the oven so it shouldn't take long. Comments: You can also use frozen vegetables instead of canned, or even prepare the vegetables from scratch, depending on how much time you want to spend. You can also substitute a pastry crust, using T Bisk, instead of the mashed potatoes. Return to Paul's Favorites