Chicken Pot Pie is one of those meals that we rarely get tired of.  It’s my Grandma’s recipe and it is comfort food plain and simple.  It’s especially good during the fall and winter when you want something warm and filling. We serve it with a salad and fruit.

Ingredients:

• 1 box Pillsbury Pie-Crust

• 2 cans cream of chicken soup ( You can also use cream of potato)

• 2-3 chicken breasts cooked and cut up ( You can use left over chicken, canned or rotisserie)

• 1 large can Veg-All drained

Directions:

1. Put one crust in the bottom of a 2qt casserole dish and prick with a fork ( I use a round glass Pyrex pan)
2. In a large bowl mix soup, chicken and Veg-All together- add salt pepper or desired spices to taste ( white pepper and garlic are yummy in this)
3. Pour mixture into pie crust.  Place second pie crust on top.  Seal and prick with fork.
4. Bake at 375 for 45 minutes or until nicely browned and bubbly
5. Just for fun I added my Grandma’s recipe card she gave me at my bridal shower.  My favorite part is how she reminded me not to forget the love.