Let's Have It Again!

With it being cold outside I decided to make a Chicken Pot Pie for dinner tonight. The last time I purchased a pot pie for Sam he turned his nose up at it so I wasn't to sure how he would react tonight. I searched my recipes and the Internet for a good recipe to use. Found several that I liked and decided to make up my own after reading those. It turned out so good that they have asked to have it again! I took mental notes for the recipe so I'm writing it down here so I know what I did and I am sharing it with all of you!

Chicken Pot Pie

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

Pepper

2 Chicken Breasts

2 cans Cream of Chicken Soup

1/3 cup milk

Preheat the oven to 375 degrees. 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. Before

After

Once it was cut into you can see that we were to hungry to let it sit. But once it did sit it wasn't so soupy.