Chicken Pot Pie
Preheat the oven to 375 degrees.
1 box Pillsbury Pie Crusts (follow the directions on the box to bring them to room temp)
2 cups frozen Mixed Vegetables thawed
1 small Yellow Onion chopped or diced
2 Chicken Breasts
2 cans Cream of Chicken Soup
1/3 cup milk
Cook the chicken breasts and then cut them up to bite size pieces. In the same pan as you cooked the chicken cook the chopped onion with a pad of butter till transparent. Place one of the pie crusts in your pie plate and then place the mixed vegetables and onion on the bottom. Next put in your chicken. On top of the chicken layer sprinkle with pepper. Next you will place the cream of chicken soup on top of the chicken layer. Pour the milk on the top around the edges. Sprinkle with pepper again. DO NOT add any salt as you will not need it. Place your second pie crust on top of and crimp the edges. Poke holes in the top of the pie crust for venting. Place either a cookie sheet or a sheet of foil under the pie pan to catch any drips. Cook for 30 - 40 minutes. Let sit for 10-15 minutes before cutting and serving.
NOTES: . I didn't do it this time so that I could get better pictures of the ingredients in the shell but I do find that it comes out better if you put all the ingredients into a bowl and mix them up before putting them into the shell and cover them up with the top crust. If you don't want to mix up all the ingredients together mixing the soup and milk together will also help with the consistency of the dish. I have also found that using one can of soup will also work if that is all you have in your pantry. I've tried using other pie crusts but have found that Pillsbury Pie Crusts work best in this recipe. I haven't tried using my own handmade pie crusts but I'm sure it would work. Pepper...please note that this ingredient is to taste. A lot of times if I'm cooking chicken breasts for a dinner I'll cook a couple extra just so I'll have them to use in this later in the week. Makes this an easy dish to throw together after a long day.