Tuesday, August 18, 2009

{easy chicken pot pie}

Another meal that takes less than 10 minutes to put together, which is why it's my favorite. It's also delicious, and warms up well the next day, which is why it's my boys' favorite!

CHICKEN POT PIE


1 double pie crust (I use Pillsbury)
2 cans Cream of Potato soup
1 c. frozen mixed vegetables
2-3 chicken breasts, cooked and cubed
thyme
sage
salt & pepper
Mix the last 6 ingredients together (herbs and seasonings to taste). Press bottom crust into pie pan. Place filling inside pie crust. Top with other crust, seal and flute edges. Cut slits into the top of the crust. Bake at 350 degrees for 45 minutes, or until crust is golden brown. Cover crust edges with aluminum foil for first 20-25 minutes, then remove.