Chicken Pot Pie

For those of you looking for a funny story or a life lesson, you’re going to be disappointed.  This really is just a simple recipe for Chicken Pot Pie.  I suspect if you consider yourself a chef, than you will not think this much of a chicken pot pie, but I love it.  It is one of my favorite fall meals, and taste just like the frozen version you would buy in the store. 

There is one disclaimer.  It has a lot of salt.  The frozen version does as well, so it’s just a matter of what you are used to.  Start out with a little, and you can always add more.

-1lb of chicken
-1 can of cream of chicken
-1 small bag of frozen mixed vegetables
-2 frozen pie crust
-1/4 cup of milk
-1 tablespoon of salt and pepper to taste

 Place one of the pie crusts in a circular oven safe bowl.  Bake according to instructions on pie crust, about 20 minutes.  Cut up and cook chicken. Add cream of chicken, vegetables, milk, salt, and pepper.  Pour into bowl, and top with second pie crust.  Let the pie crust defrost a bit, to make it easier.  Cut a few slits in crust, to allow ventilation. Cook at 350 four about an hour to an hour and a half. It is done with the crust turns golden brown, and a knife comes out clean.

What I really like is how simple this meal is, and it is delicious on a cool fall evening.  If you try it let me know how it goes.