Easy Chicken Pot Pie

Chicken Pot Pie is an American classic, and one that my husband loves. But, pot pie can be a lot of work, so I threw together this simple way to make it that is wonderful the first and second time eating it.

Kim’s “Easy as Pie” Chicken Pot Pie

• 3-4 chicken breasts, cooked, shredded
• 20 oz frozen mixed veggies
• 1 1/2 cans reduced fat cream of chicken soup
• 1/4 c. milk
• 3/4 Tbs onion powder
• 1/4 tsp black pepper
• 1 box prepared, refrigerated pie crusts (there’s 2 in a box)

If not using leftover chicken, I’d suggest boiling it ahead of time. Boiling is an easy way to cook chicken, make it moist, easily shredable, and doesn’t add fat or calories. Allow the veggies to thaw slightly, then mix all ingredients except crust in a large mixing bowl. Unroll the first pie crust and press it to sides of a pie dish (glass preferred). Add filling mixture until evenly dispersed in the crust. Top with second pie crust and pinch sides inward to close. Cut venting slits. Bake according to package directions (generally that’s around 425 degrees for 60-90 minutes until done).

Special notes: Sometimes I have some of the sauce escape, so to save myself a dirty oven, I put the pie dish on top of a cookie or pizza pan. Also, if you’re out of foil, or just hate to make the tents for crust, you can cover the whole pie with an oven-safe plate, then remove it after a half hour so the top can cook.