Tonight I needed something easy and I have been feeling a little stuffed lately. Well, fluffy is more like it. I decided on chicken pot pie. The inside is totally healthy if you don’t eat the crust and it is really yummy. This dish takes minutes to throw together and really pleases everyone. Get those veggies in your family! The recipe is similar to a post I made a while back, I just modified it a tad. Enjoy!
2 chicken breasts and both legs from a rotisserie chicken, chopped
1 bag of frozen veggies (I think it is 16 oz)
1 can cream of mushroom
1 can cream of chicken
salt and pepper to taste
2 prepared refrigerator pie crusts
Put all ingredients in a pan and heat until bubbly. In the meantime, spray your pie plate with PAM and preheat oven to 350. Place one prepared pie crust in the plate. Once the filling is hot, pour it in and smooth it out. Place another crust on top and bake at 350 about 30-45 minutes or until crust is slightly brown. Make sure to cut a steam hole in the crust on top! Enjoy!