This is a keeper! And using a rotisserie chicken made it easier :-) I made it in an 8x8 pan and it has given us 3 meals. I made some rice with it and a nice tossed salad. See recipe below. I did make a can of chicken gravy with our left overs tonight as it wasn't quite as juicy as it had been the first night.
Chicken pie:
Rotisserie chicken (cleaned off bones)
1 can cream of chicken soup
1 15 oz can chicken broth
1 pack refrigerated pie crusts
2 tbsp butter
Mix chicken, soup and broth.
Spray 8x8 or 9x9 pan with cooking spray.
Spoon 1/2 the chicken mixture into pan.
Cover this layer with strips of pie crust (using one of the pie crusts from the package).
Dot the strips with 1 tbsp butter.
Bake in preheated 400 degree oven for 25 minutes.
Remove and repeat above procedure and bake an additional 25 minutes.
Let set for 5 minutes before serving.
The only thing I did differently was to add a frozen bag of corn. It was easy to make and it will give us several meals. I'll definitely make this again.
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