Really Easy Chicken Pot Pie!

After all the prep for holidays and festivities since Thanksgiving, there are some times when you just want the easy way out. And this is the easy way out for me! All it takes is two pre-made pie shells, a can of Campbell's soup, a small rotisserie chicken and a bag of frozen mixed vegetables. and there you have dinner! And so good, who cares about the sodium, or the chemicals or whatever else they throw in those little cans. This is for one of those nights! Five minutes to prepare, thirty minutes later...dinner! And a salad. So I completely take the easy way out. And no one complains. Not one bit!

Really Easy Chicken Pot Pie
There's Always Thyme to Cook
Printable Recipe

2 (9 inch) deep dish frozen pie crusts, thawed (or not!)
10-oz frozen mixed vegetables, you can also use canned!
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
8 cremini mushrooms, sliced thin

Preheat oven to 350 degrees F.

In a bowl combine the mixed vegetables, mushrooms, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Poke a small hole in top crust.

Bake for 30 minutes or until crust is golden brown.

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

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