Chicken Pot Pie

I love cooking and baking and trying out new recipes, so I decided to add a new label to this blog featuring things I have created in the kitchen. I hope you enjoy and maybe even try out some of the recipes in the future. Kristi (Not What I Expected) was talking about making pot pies and trying to make things in advance to prepare herself before the baby comes. We talked back and forth about making, baking and freezing pot pies, and I had to have one. Here is my very easy and yummy version of chicken pot pie that I made last night.

Chicken Pot Pie

1 pkg. (2 crusts) P.illsbury Roll Out Refrigerated Pie Crust

2 cans cream of chicken soup

2 boneless skinless chicken breasts, cooked and cubed

1 bag frozen vegetables (I used peas, corn, carrots and green beans)

Roll out thawed crust into pie dish. Place half of your chicken in bottom of dish, top with half your veggies and 1 can cream soup. Layer remaining ingredients. Top with additional pie crust (you can do fancy lattice work or simply lay rolled out dough over pie) and crimp the edges to seal in filling. Be sure to make vent holes in your crust if you roll out your top crust. Brush with melted butter or egg wash (optional). Bake on cookie sheet in a preheated 425 degree oven for 60-75 mins.