Easy Chicken Pot Pie

When I make this for my husband and I, I freeze what's leftover for 2 more meals. This recipe is so easy, especially if you buy the already cooked chicken pieces. Choose the unseasoned type. I use an 8 oz. can of carrots and peas, and also I add some canned potato cubes.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2  refrigerated pie crusts
• 1  lb  cubed  cooked chicken
• 1 (10 ounce) package  frozen peas and carrots
• 1⁄2 cup onion, chopped
• 1 (10 ounce) can  cream of potato soup
• 1⁄3-1⁄2 cup milk
• 1⁄4-1⁄2 teaspoon poultry seasoning or 1⁄4-1⁄2 teaspoon dried thyme

Directions

1. Preheat the oven to 375 degrees.
2. Line a 9" pie plate with one crust.
3. Combine all of the other ingredients, adding salt and pepper to taste.
4. Pour into the pie dish and top with the second crust.
5. Seal and crimp the edges.
6. Make slits in top of crust to vent.
7. Bake 45 to 50 minutes.