Chicken Pot Pie

Chicken Pot Pie

1 roll out pie crust from the refrigerated section (typically 2 in a box)

1 frozen bag of vegetables (any blend you choose- I typically get one with carrots, peas & green beans)

1 can cream of chicken (12-14 oz)

1 block cream cheese (16 oz)

2 boneless skinless chicken breast

Instructions:

1. Cook chicken and shred

2. Cook vegetables in the chicken broth left and then drain.

3. Add can of cream of mushroom, cram cheese, and shredded chicken together. Mix well

4. Line bottom of pan with 1 pie and cook 15 minutes in oven at 350 degrees.

5. Pull our of oven and add the filling. Place second pie crust over the top and stuff along edges into the bottom layer.

6. Cook at 350 degrees for approximately 30-45 minutes or until top crust is golden brown.