Love and Life

Chicken Pot Pie

I made this again last night, and I think it's Ryans new favorite (Parley was practically licking his plate as well). I had a request for the recipe, so I thought I'd post it here. I hope your family likes it too!!

1 package of Pillsbury pie crust
3-4 Chicken breasts, cubed (I like to season my chicken and saute with onions and celery to bring out the flavor)
2-3 cups veggies (I use some frozen peas, frozen corn, and fresh celery, carrots and potatoes, red or russet)-- veggies can be subbed for your favs.
2 cans cream of chicken soup (can also use cream of celery, cream of mushroom, cream of potato).
Seasoning: I like Italian Seasoning Mix, and Dill weed. Can also add thyme and rosemary, whatever tastes good.

Mix together soup, veggies and chicken. Season to taste. (I also like to heat up but you don't have to).

Roll out pie crust, place in bottom of pie dish. Pour soup mixture into pie crust. Lay 2nd pie crust overtop; pinch the 2 pie crusts together. Use a knife to create a design and slit holes into the crust so steam can escape. Cut away extra pie crust around sides.

Cook at 350 degrees for 45 minutes, or until crust is brown.