Chicken Pot Pie

Fall is just around the corner and it is time to get out the recipes for some comfort food! This is a staple at our house. So thankful for Aunt Bec giving us the easy easy recipe!

Refrigerated pie crusts

3 chicken breasts, cooked and chopped

1-2 cans cream of chicken soup

½ bag frozen peas, carrots, corn (or use canned)

1 can diced potatoes

(you can pick and choose which veggies you use--one large can Veg-all would be really easy)

Place crust in pie dish. Mix all the above and place in prepared crust. Place other crust on top and slice for ventilation. Bake at 350° for 45 minutes -1 hour.

Be sure to place on cookie sheet while baking to catch any drippings. They tend to make the smoke/heat detector in my kitchen go off. (Who puts a smoke/heat detector in the kitchen? Crazy builders.)