Mmmm Pot Pie

We used this recipe as a guide to make Chicken Pot Pie the other night... it was delicious!!

Delicious Pot Pie

2 unbaked pie crusts

5 small/medium red potatoes, diced

1 yellow onion, diced

2 carrots, diced

2 cups shredded/chopped rotisserie chicken (I even tossed in a little extra Thanksgiving turkey... you could use all turkey if you wanted, or omit meat for a veggie pie)

heaping handful of frozen peas

2 cans cream of chicken soup (I used cream of mushroom and it was quite tasty)

salt and pepper

Unroll one pie crust into a pie plate, prick with fork, and bake at 400 for about 10 minutes.

Meanwhile, bring a pot of salted water to a boil, add potatoes and boil until tender.

Meanwhile, sauté onion in butter until tender, add peas and carrots and sauté for a a few minutes.

In a large bowl, combine onion, carrots, peas, chicken, and cream of mushroom soup. Drain potatoes and mix in bowl. Pour mixture into the pre-baked pie crust. Next, unroll the other pie crust on top, folding up the overlapping edges. Brush the top crust with a little milk or a beaten egg (this is just for looks... either will do). Now cut 4 slits in the top crust to let air escape. Bake for 45 minutes or until crust is brown and filling is bubbly.

VEGETARIAN OPTION: omit meat, use a cream of veggie soup, and make it a veggie pot pie!