Super-easy Chicken Pot Pie

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 ready-made pie crusts
• 1 (10 ounce) can healthy request cream of chicken soup
• 8 ounces russet potatoes, pre-cooked, cooled, peeled and cubed
• 1 cup frozen peas and carrot, thawed
• 1/2 cup frozen cut green beans, thawed
• 1 cup chicken breast, cooked and cubed

Recipe

• 1 lay the bottom crust in a deep-dish pie plate and press in lightly. arrange the vegetables and chicken in the crust and cover with the condensed soup. (for a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) cover with the top crust and seal the edges. cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
• 2 note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. put some foil or a cookie sheet underneath the pie plate to prevent this.