Quick, Easy Chicken Pot Pie

Chicken Pot Pie Ingredients

• 2 chicken breasts diced (We often pick up a rotisserie chicken on the way home.)
• 1 bag mixed frozen vegetables
• 1 box of refrigerated pie crusts (2 count)
• 1 can of cream soup (Our picks- reduced fat cream of broccoli or reduced fat cream of chicken.)
• Pie dish

Directions

1. Preheat oven to 450 degrees.
2. Steam bag of vegetables as directed.
3. Combine vegetables, chicken and cream soup.
4. Put one pie crust on bottom of pie dish.
5. Pour vegetable, chicken and soup mixture over pie crust.
6. Add second pie crust. Use fork or fingers to seal edges and add a few holes to the top. (NOTE: Skip the the second pie crust if you want to save some calories for a healthier dish.)
7. Bake for 10- 12 minutes.
8. Serve.

Our girls love this pot pie recipe! Chicken, vegetables and soup are staples around most houses. Just keep pie crusts on hand. You can even use left over chicken and vegetables. Enjoy!