Chicken Pot Pie

Recipe From Our Best Bites

Ingredients:

2 unbaked pie crusts

1 lb leftover chicken, chopped into smaller pieces

1 12-16 oz bag of peas and carrots, thawed

1 onion, minced

2-3 cloves garlic

butter

5 medium-small red potatoes, diced

2 cans cream of chicken soup

salt and pepper

Instructions:

Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add potatoes and boil until soft. Meanwhile, heat 1 T. butter in a medium skillet. Sauté the onion (and optional garlic) til it's translucent and fragrant. Set aside.

in a mixing bowl, combine 2 cans of soup, chicken, veggies, onion and potatoes. Season to taste.

Place one pie crust on bottom of pie plate (may have to roll it a bit). Add filling. Top with other pie crust. Crimp the edges and cut a few vent holes in top.

Bake for 40-45 minutes or until the crust is golden brown. Remove from oven and let stand for a few minutes before serving.