This chicken pot pie is very easy to make and very good! It is also inexpensive to make, since I use the very cheap but yummy little box of Jiffy pie crust mix to make this pot pie. Of course, you can use any pie crust recipe you'd like.
Super-Easy Chicken Pot Pie
pie crust for a double layer pie, any brand, homemade or store-bought
1 bag (12-16 oz) frozen mixed vegetables, thawed and drained but not cooked
2 cups cooked, diced chicken
1 can (10.75 oz) cream of chicken soup
salt and pepper, optional
1/4 cup milk (use more if you like your pot pie filling saucier)
Preheat oven to 350 degrees. Line a 9 in. pie plate with one of the pie crusts and prick a few times with a fork. In a bowl, combine chicken, soup, vegetables, and milk. Season with salt and pepper if desired. Pour filling into pie shell, top filling with second pie crust, prick top of crust to release steam. Bake for 30-35 minutes or until crust is golden brown and filling is hot. (you may want to use foil strips to cover edges of pie crust so they don't brown too quickly). Makes 6 servings.