Chicken Pot Pie Recipe

2 9" pie crust (I used the refrigerated pie crust)

1 12 oz. pkg. frozen peas and carrots

1 10.5 oz. can cream of chicken soup

good pinch each of salt and pepper

3 large boneless chicken breast

1 medium onion, chopped

1/4 C. chicken stock

1/4 C. milk

3 T. butter

water

Place the chicken in a pot and cover with water, bring to a boil and cook for 20-25 minutes or until chicken is cooked through. Remove the chicken and let cool enough to shred or chop, set aside.

In a skillet, melt the butter over medium high heat and add in the onion, peas and carrots. Cook for 5 minutes and reduce heat to medium. Cook for another 5 minutes and then add in the soup, stock, milk, salt and pepper. Allow to warm through and then stir in the shredded chicken. Remove from heat. Unroll one of the pie crust (if using refrigerated crust, if you are using pie shells...skip this step) and place in a 9" pie plate. Pour in the filling and top with the other pie crust. Allow the top one to hang over the edge. Cut a few slits in the top and place on a cookie sheet (catches anything that might bubble out). Bake at 375 degrees for 40 minutes. Allow to sit for 5 minutes before serving.

recipe from Jane't page