Chicken Pot-Pie

I have been making this easy chicken pot-pie for my family for years. It's a favorite of theirs and we hope you can enjoy it as much as we do! You can use cream of chicken soup in the place of cream of mushroom and canned or fresh vegetables work just as well.

• Ready In: 45 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 2  boneless skinless chicken breasts (cubed)
• 1  teaspoon olive oil
• 1  teaspoon basil
• 1  teaspoon thyme
• 1  teaspoon parsley
• 1  teaspoon salt
• 1  teaspoon pepper
• 1 (12 ounce) bag  frozen mixed vegetables
• 1⁄2 cup  diced onion
• 1 (10 ounce) can  Campbell's Cream of Mushroom Soup
• 1⁄4 cup chicken broth (or milk)
• 2  frozen 9-inch deep dish pie shells

Directions

1. 1. Remove pie shells from the freezer, invert one on a plate or piece of wax paper. Pre-heat the oven to 350.
2. 2. Cube the chicken (I use frozen b/s chicken and do this when it is partially thawed). Cook the chicken in a skillet in the olive oil, as it is cooking add the herbs/salt and pepper.
3. 3. Add the frozen vegetables to the chicken and continue cooking. Add the cream of chicken soup and broth (or milk). Mix well and continue to cook uncovered for 10 minutes, stirring occasionally.
4. 4. Spoon the chicken and vegetable mixture into the pie crust that is still in the pie pan. Once it is mounding full--you can overfill it since you will be covering it, place the second pie crust over the top. Use a fork, or your fingers, to crimp the two crusts together--to avoid the edges burning, you can cover them with foil. Slice three slits in the top to allow venting. Bake in the oven at 350 for 25 minutes or until the pie crusts are golden brown.