Chicken Pot Pie a new way.

We chicken pot pie last night. It was the same old recipe only I made a second batch with a different kind of crust.

I mixed two can each of cream of chicken soup, can of cream of mushroom, and can of cream of potato, one small bag of frozen mixed veggies and one potato diced and boiled and a splash of milk (around 1/4c.). Poured that in the pie pan.

For the pie crust I put a small bag of seasoned stove top stuffing in a pan and half a can of chicken broth. Bring to a boil. Stir and remove from heat. Spoon on top of soup mixture and bake at 425 for half an hour.

It was really yummy!!! Usually I just use the pillsbury roll out crust but my mom told me about the stove top stuffing. She made it using the cornbread stuffing but I just had the bread kind so that's what I used. I thought it was really good...better than the pie crust version. The boys all preferred the pie crust version but they liked the stuffing kind too.

For dessert we had Sopapilla cheesecake! Talk about GOOD!