Easy chicken pot pie
2 pie crusts (store bought)
1 can chicken breast
1 bag frozen mixed vegetables
1 small can of cream of chicken
Chicken stock (amounts will vary)
Grated mozzarella cheese (optional)
Grated parmesan cheese (optional)
Mix together frozen vegetables, chicken breast, cream of chicken, and seasoning in large bowl. Add chicken stock until desired consistency is reached. Could use milk or heavy cream here instead if water. This will depend on how creamy you like yours. Start with a small amount and gradually add more as needed.
Roll out semi room temp pie crust. Grease bottom of pie pan. Lay pie crust in pan. Be sure the dough comes over the top of the pan.
Dump in filling mixture. Top with grated parmesan and grated mozzarella.
Lay second pie crust over the top. Pinch the bottom crust to the top crust to seal. Use fork to create design on the ends by gently pressing along the edges. Cut at least 2 slits into the top to allow the inside to vent. Cook at 375 until dough is cooked. Roughly 20 minutes. You could put melted butter on top to create a buttery crust also. Let sit 5 minutes after removing from oven. Yum!
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