Chicken Pot Pie

A girlfriend sent this to me via email and insisted it was the best pot pie ever. She was right! I serve this to family and guests and everyone raves about it. It is even good as a leftover.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2 -3  chicken breasts, cooked and deboned,and cut up
• 1 (6 ounce) package frozen sugar snap peas (cooked in microwave)
• 1  cup carrot, sliced thin (cook a bit in microwave first)
• 1 (10 3/4ounce) can  cream of chicken soup
• 8 1⁄16 ounces cans milk
• 1  cup  kraft  four cheese blend
• 1  cup mozzarella cheese
• 1  ready-to-bake  pie crust

Directions

1. Cook chicken, cool and dice.
2. Place bottom pie crust in pie plate.
3. Layer chicken, sugar snap peas, and carrots.
4. Mix soup with 3/4 can of milk.
5. Mix and pour over other ingredients.
6. Top with about 1 cup of 4-cheese mix and 1 cup mozzarella cheese.
7. Place top pie crust on top and bake at 350 for around 50 minutes until warm and bubbly.