Chicken Pot Pie

This Recipe makes 2 pot pies.

(Because it is just Marc and I, I freeze 1/2 of the Potatoes, Veggies and Chicken. When I pull it out of the freezer I add the soup, sour cream and cheese and cook)

Ingredients:
Pillsbury Refrigerated Pie Crust (you will need top and bottom)
3-4 Boneless Chicken Breasts, cooked and cubed.
2-3 Medium Potatoes, cooked and cubed.
1/2 cup Mixed Frozen Veggies. (carrots and peas)- cooked.
1 can Cream of Chicken Soup
1 Cup Shredded Cheddar Cheese (divided)
1/2 cup Sour Cream
Salt & Pepper

In a bowl combine the Veggies, Potatoes and Chicken (all cooked and cubed) with the Cream of Chicken Soup, Sour Cream, 1/2 Cheddar Cheese, Salt and Pepper.

Place bottom of pie crust in pan and pour 1/2 your mixture in the pie.
(Make sure your mixture is not piping hot or it will melt right through your pie crust)

Top mixture with 1/2 cup of cheddar cheese.
(I do not ususally do this to save my behind from the extra cheese. It tastes the same to me with or without, but you can add if you are a cheese lover!)

Place top of pie crust on and flute the edges.

Cut slits into the top of your pie for ventilation.
(This is very fun for us. We always do fun unique designs or write something to each other)

**Cook at 450' for 20-30 minutes or until crust is golden brown**

-Cindy Rodichok-