Chicken Pot Pie

I found 3 different recipes for Chicken Pot Pie and this is my invention from all three of them. We had it last night for dinner and both of us loved it. I'll be having the left overs for lunch today and I can't wait.

Ingredients:

2 or 3 chicken breasts (depending on how much chicken you want in it) cooked

3/4 bag of frozen peas and carrots

1 can cream of chicken soup

1 medium onion finely chopped

olive oil

milk

refrigerated pie crust

Basil

oregano

garlic

rosemary

salt

pepper

Directions:

Cook the chicken, then dice into bite size pieces.

In large pot put olive oil in bottom of pan and heat. Add finely chopped onion. When onion has started to get soft add frozen peas and carrots. Cook until frozen veggies are warm. Add soup and a splash or two of milk until it is a consistency that looks right to you. (I added about 1/2 a can of milk)

Once chicken is cooked and diced add to pot with veggies and soup. Then season to taste. I used basil, oregano, garlic, rosemary, salt, pepper, and a little bit of the original flavor of Mrs. Dash. You can really use any seasoning you like.

In the pie pan place the first pie crust in the bottom of pan and then add the pot pie mixture. Top with second crust and press down around the edges, cutting remaining part of the crust off. Cut slit in top of crust to allow steam to escape.

Cook in oven at 350 for 30-35 minutes or until crust is golden brown. Let cool for a few minutes to allow the "juices" to set. Enjoy!