From My Country Kitchen

Easy Chicken Pot Pie

This was my first attempt at making chicken pot pie. It turned out good and tasty though!

Here's what you need:

1 package of 2 premade pie crusts

dried minced onion

1 lb. mixed veggies or canned Veg-All

salt & pepper to taste

4 Tbsp. water to steam veggies

1 can cream of chicken soup

store-prepared rotisserie chicken (or use leftover chicken or boil chicken & shred)

Choose diced veggies for even cooking. Peas, carrots & potatoes make good additions. In a pinch, canned Veg-All may be substituted.

Bake one of the pie crusts according to package directions. shred chicken with fork & remove skin and bones. Set aside.

Pour the veggies, water, salt & pepper, and dried minced onions in a microwace-safe bowl.

Put the bowl in microwave until veggies are tender. Once done, combine shredded chicken, veggies, and can of cream of chicken soup in a large bowl. Pour mixture into the cooked pie crust.

Place the uncooked pie crust on top of pie and cook on 420 degrees for 15 minutes; reduce heat to 375 degrees and continue to bake until lightly golden (about 20-30 more minutes).

A perfect Autumn dish!