Chicken Pot Pie

Sheesh, I let a lot of time pass. I’ve been cooking – just haven’t been updating gfb.

I think it’s time I get back into this.

So let me start with something easy.

Looks intimidating, huh? It’s actually pretty freakin’ easy.

The Ingredients:

• pre-made deep pie crust (there should be 2 in a package)
• 10.75 ounce can of cream of chicken soup
• rotisserie chicken (tear it up!)
• bag of frozen mixed vegetables
• 1/2 cup of milk (non-daily milk works fine)
• salt & black pepper

Pre-heat the oven to 350-degrees.

In bowl, combine soup, milk and a pinch of salt & black pepper. Throw in chicken chunks and vegetables – I would give you an estimate but really, it’s whatever proportions work for you (I probably used a handful of chicken and a handful & a half of the veggies). Combine ingredients and pour into one of the pie crusts. Lie the second pie crust on top. Seal the crust (using a fork works well on the edges). Cut 3 lines on the top crust to create vents.

Bake for one hour.

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