Chicken Pot Pie

Here is a quick dinner idea that is delicious and the whole family loves it. I have used poached, roasted and store bought rotisserie chicken and each works equally is well. I have also used leftover roasted vegetables, but still use the veg-all mixed can veggies in addition to it (you need them for the flavor and texture.)

This is my daughter's favorite dish. She could literally eat the whole pie by herself. Maybe not at one time, but given enough time and she would. I have frozen left overs and she heats them on serve yourself nights.

Chicken Pot Pie

1 can (15 oz) Veg-all Mixed Vegetables, drained
2 Chicken Breasts, roasted and cubed (or store bought rotisserie chicken)
1 can Campbell's Cream of Chicken Soup, (I use 98% fat free)
1/4 tsp Thyme
1/4 tsp Pepper
1 package Pillsbury refrigerated pie crust (two crusts)

Preheat oven to 375 degrees.

In a medium bowl, combine first five ingredients. Mix well. Fit one pie crust into a 9 inch pie pan. Pour mixture into pie crust. Top with remaining crust, crimp edges to seal, prick with fork.

Bake for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot.

Family Rating: The whole family loves.