Chicken Pot Pie
1 lb. boneless, skinless chicken breasts (or tenderloins - I tend to buy whatever is on sale)
1 12oz. bag frozen mixed vegetables (I use Birds Eye Steamfresh)
1/2 14oz. can of chicken broth
2 10oz. cans of cream of chicken soup
1 package of 2 pre-made pie crusts (I use Pillsbury - from my experience, store brand falls apart)
s&p to taste
Preheat oven to 400˚F. Let pie crusts sit at room temperature. Boil chicken until done. Remove chicken and cut into small cubes. In medium saucepan, add chicken broth, cream of chicken soup, bag of frozen vegetables, chicken cubes, and s&p. Allow mixture to heat until vegetables have thawed. In the meantime, line a 2-2 1/2 quart round baking dish with one of the pie crusts. When mixture is warm and veggies are thawed, pour mixture into baking dish and cover with other pie crust. Cut slits in the top pie crust to allow heat to escape. Bake for about 25 minutes or until crust is golden brown.