• -1 12 ounce can of (Tyson)chicken, drained
• -1 Can Cream of Chicken Soup
• -1 cube chicken buillion dissolved into 1/2 cup warm water
• -2 Ready Made, deep dish pie crusts
• -2 Medium Potatoes, peeled and cubed
• -1 package frozen veggies
• -Salt and pepper to taste
• -1 Tsp. each of onion and garlic powder

1. Boil Potoates and Veggies until tender (Do not overcook). Drain.
2. 2.) Meanwhile, mix together chicken, soup, broth water, salt, pepper, onion and garlic powders.
3. 3.) *Take frozen pie crusts out about 10 minutes before the pie is ready to be made.*
4. 4.) Once vegetables are fork tender- add to chicken mixture.
5. 5.) Pour Vegetable and Chicken mixture into one of the deep dish pie crusts.
6. 6.) Cut slits (or design) into remaining pie crust for venting. Flip the remaining pie crust over on top of the first.
7. 7.) Using a fork, seal the edges of the 2 pie crusts. Using a sharp knife, cut "hangover" crust around the pie.
8. 8.) Bake at 350` for 35-40 minutes or until crust is golden brown and filling is beginning to bubble. Enjoy!

This Chicken Pot Pie is a Southern Tradition and super easy to make!