This is one recipe that doesn’t take a lot of prep time, not a lot of ingredients, and is an excellent choice for fish camp or deer camp. I make it from time to time and usually we have enough leftovers to last another day or two.

Ingredients:

• 1 rotisserie chicken picked off the bone
• 1 can of cream of chicken soup
• 1/2 cup heavy cream
• 1/2 cup chopped sweet onion
• 1 16-ounce bag of mixed vegetables
• 2-3 cubed softened potatoes
• 1 Deep dish pie crust
• 1 pie crust topping
• salt and pepper to taste

I usually pick up a rotisserie chicken from the grocery store and pick the meat off the bone.

I make sure your vegetables are thawed before mixing and mix all the ingredients above in a large mixing bowl.

My grandmother Nadine would probably be a little embarrassed for me, but I don’t make my own pie crust anymore. It’s much easier to let Marie and Pillsbury take over the crust making duties. There are two crusts in the pie crust and topping packs so I can make 2 pies or save one crust and topping for later.

After spreading the mixture evenly in a deep-dish pie shell, I should have a pretty thick pie. Then I cut the topping for a lattice top and weave the lattice top, I brush egg wash on the lattice top just before baking, mainly just for looks.

I bake mine at 350 degrees for about 60-70 minutes and I let it cool on the oven top for 10-15 minutes or so before serving.

Enjoy!!