Chicken Pot Pie
1 lb boneless skinless chicken breasts
1 can cream of chicken soup
1 can of water
1 envelope french onion soup mix
1 small can mixed peas & carrots
1 can of corn
1 pack "unroll & bake" raw pie crusts
Place chicken breasts in crock pot with cream of chicken soup, 1 can of water, and one envelope of french onion soup mix. Leave it on low for 5 or 6 hours until you can break the chicken up easily. Use a whisk or large fork to shred the chicken. Keep stirring until the shredded chicken is nicely blended with the soup.
Add 1 small can of mixed peas & carrots, and 1 can of corn. Mix thoroughly.
Use two 'unroll & bake' style raw pie crusts, unroll one & place it on the bottom of a pie pan, trim any edges that hang outside the pan, then pour in your chicken mixture from the Crock Pot.
Then place the second unrolled pie crust over the top. trim the edges, and press it down all around the edges of the pan. Cut a few slits in the center to vent it.
Bake it in the oven at 400 degrees for 35 minutes or until the pie crust is golden brown and flaky.
Pairs Well With
I hope you guys will get to enjoy this more often than I do. DH isn't a fan of Chicken Pot Pie, so I only get it on nights he has to work late or something of the like.