Chicken Pot Pie, the Easy Way
Ingredients
  • 1 package (15 ounces) folded refrigerated pie crust (2 crusts)
  • 1 can (10¾ ounces) condensed cream of chicken soup
  • 1 cup milk
 (give or take, depends on how dry it is)
  • 3 cups shredded cooked chicken
  • 
1 cans of Veg-all
  • ¼ teaspoon onion powder
  • ½ teaspoon black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly against the plate.
  3. In a large bowl, combine the soup, milk, chicken, veggies, and pepper; mix well.
  4. Pour into the crust, then place the remaining crust over it. Trim and pinch the edges together to seal, then flute, if desired.
  5. Using a sharp knife, cut four 1-inch slits in the top.
  6. Bake for 40 to 45 minutes, or until the crust is golden.
  7. Allow to sit for 10 minutes before serving.
Recipe by A Cowboy's Wife at https://acowboyswife.com/chicken-pot-pie-easy-way/