Super Easy Homemade Chicken Pot Pie

The winter months leave me wanting hearty meals, and one of my favorites is homemade pot pies. I've never made one myself, but I was inspired by one my mother in law made during the holiday break. So, I stole her recipe and tweaked it for my own.

It's a delicious combo of cream of chicken soup, mixed veggies and chicken baked in a flaky pie crust. Since all my recipes are easy, a lot of the time I will use frozen veggie mixes and canned chicken when I'm in a hurry. Saves me prep time, and tastes great.

INGREDIENTS

PIE CRUST
2 cups Krusteaz Pie Crust mix
4-6 tablespoons water

FILLING
1 can (10 oz.) Cream of Chicken soup
1/2 soup can of water or milk
2-3 cups frozen veggies - i.e. corn, broccoli, carrots, etc.
1 can (10 oz.) canned chicken breast
Seasoning to taste

HOW TO

1. Preheat oven to 425°F.
2. Prepare two pie crusts as directed on box and roll out flat. Place one in the pie pan.
3. Combine cream of chicken soup and 1/2 can of water or milk in mixing bowl. Mix together until blended.
4. Add frozen veggies.
5. Drain chicken and add to mix.
6. Season to your preference. (I used Herbs Provence.)
7. Stir well, and pour into pie crust
8. Place second pie crust on top, and seal edges with water. Cut slits or decoration into top of crust.
9. Bake 30-40 minutes, placing foil around edge of pie for last 15 minutes to avoid burning edges.

The best part about this is, you can literally make it with ANYTHING... any meat, no meat, cheeses, any veggie combo, other soups or gravies. Any flavor combo you can think of would be amazing!

++ What's your favorite pot pie combo? 

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