Easy Chicken Pot Pie

• 2 cups cooked shredded chicken (I use rotisserie because it's fast and yummy)
• 1 can cream of chicken soup
• 2 TBS. milk (or add a little more to make creamier)
• 1/4 C. frozen mixed vegetables (or less if you don't like a lot of veggies in your pie)
• 1/8 tsp. black pepper
• 1 package of refrigerated pie crust.  (2 crusts are in package)

Mix chicken, soup, milk, veggies and pepper together.

Line 9 inch pie tin with one crust. 

Put mixture into pie tin and cover with second crust. 

Roll and pinch edges and make slits on top of pie.

Place in freezer bag and FREEZE.

To Bake:

Preheat oven to 400.  Place pie on cookie sheet. 

If you want, you can cover edges with foil and remove foil last 15-20 minutes of baking. 

Bake at 400 for 40-45 minutes or until golden brown. 

Cooking time may vary on oven so just keep your eye on it.

If you're not going to freeze, just bake for 25-30 minutes or until golden brown.

My family loves to eat this with a side of white rice and a green salad.  Enjoy!

Nutrition Facts
6 Servings
Amount Per Serving
Calories		395.7
Total Fat		19.2 g
	Saturated Fat	5.9 g
	Polyunsaturated Fat	2.9 g
	Monounsaturated Fat	8.4 g
Cholesterol		39.5 mg
Sodium		675.1 mg
Potassium		382.4 mg
Total Carbohydrate		37.5 g
	Dietary Fiber	4.2 g
	Sugars	4.5 g
Protein		19.0 g