It's crazy this time of year, and sometimes you just want a delicious meal that goes together quickly!
I made Chicken Pot Pie last week and it was hot, home cooked, and got us out the door in time for wrestling practice.
Easy Chicken Pot Pie
1 rotisserie chicken
1 cup frozen veggies (I used peas and carrots)
1 small potato, diced
1 small onion, diced
1 can of cream of chicken soup
1 can of milk (just refill the soup can after you empty the soup)
Pre-made pie crust
Saute the onions and potatoes in a pan until soft, add frozen veggies at the end until thawed.
Meanwhile, cut chicken in to chunks. I used about 2 cups of chicken.
Place crust in the bottom of your pie pan.
Once the veggies are all soft, remove from heat and pour your soup and milk into the pan and stir. Add the chicken and then pour into pie crust already in pan.
Add top crust, brush with an egg glaze (an egg and 2 Tbsp. of water), and bake 375 for 40 minutes or until crust is golden brown.