Super Duper Easy Spicy Chicken Pot Pie

Chef Jeff Garland's Note:

Just something I concocted on a whim. Super easy and good. Makes 2 9 1/2" pies. A lot! Used Kroger brand everything except bottom pastry used Pillsbury deep dish for that, topped with store brand pastry.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Serves: 12

Yield: 2.0 9.5 inc ...

• 2 (10 ounce) cans chunk chicken (Drain 1/2 juice of one, all of the other)
• 1 (10 ¾ ounce) can cream of potato soup
• 1 (10 ¾ ounce) can cream of mushroom soup
• 12 ounces onions , carrot and celery frozen bag
• 12 ounces green yellow red peppers (mixed with onion in bag)
• 2 deep dish pillsbury pie crusts
• 2 regular store brand pie crusts
• 1 tablespoon chili powder
• ½ teaspoon red pepper powder
• ½ teaspoon garlic salt
• ½ teaspoon oregano
• ¼ teaspoon sage
• ¼ teaspoon celery seed

Directions:

1. Get one of them un mixin bowls out and mix everything really good except the pie crusts.
2. Thaw Pie crust at least 10 minutes.
3. Divide mixture between each of the 2 deep dish good pie crust.
4. Top with cheap brand and pinch shut.
5. Cut slits to vent. (3).
6. Freeze one. Unless you have a great big ol' family.
7. Place in oven preheated to 375 F for about 40 minutes. ON BOTTOM RACK unless you like the doughy crust on bottom).
8. Take out and let sit 15 minutes then dig in!