Easy Chicken Pot Pie
3 boneless, skinless chicken breasts, cooked and diced (I will provide chicken)
1 (16 oz.) bag of frozen mixed vegetables or 2 cups various veggies of your choice
1 can cream of chicken soup
1/4 cup milk or cream
1 (double) ready-to-bake pie crust
Seasonings to taste
Mix together soup and milk until smooth. Stir in veggies. Add chicken and mix. Pour into pie crust. Cover with top crust. Cut 3-6 slits in top of crust. If freezing, place in a freezer bag or 9x13 disposable aluminum pan; cover with foil and freeze. When thawed, bake at 400 for 30-40 minutes. Top crust should be golden brown. Cool for 15 minutes before serving.
Label(12) Chicken Pot Pie Thaw and bake @ 400 for 30-40 min. Top crust should be golden brown. Cool for 15 min and serve. 01/06/10
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