Easy Chicken Pot Pie

Life is busy, the air is cool, the leaves are changing...'tis the season for good old-fashioned comfort food and this chicken pot pie recipe is just it! With such perfect timing, I thought that I would have to try making one. A chicken pot pie is a pretty simple, savory pie containing chicken, vegetables, and a creamy sauce. You can make the pie with a top and bottom crust or just the top crust, or you can even use biscuits to form a crust. This traditional favorite provides comfort to both adults and kids.
Since this was my first attempt at making such a pie, and not having a lot of time on my hands, I bought and used 2 Pillsbury Pet-Ritz pie crusts for the bottom. For the top crust I used Pillsburg biscuit dough.

INGREDIENTS:

*1 Pillsbury Pet-Ritz frozen pie crust (contains 2 crusts)
*2 cups frozen mixed vegitables
*3 boneless, skinless chicken breasts, boiled
*1 teaspoon dried thyme
*1/2 can cream of celery soup
*1 can condensed cream of potato soup
*1 can condensed cream of mushroom soup
*1 teaspoon Italian seasoning
*1 teaspoon cayenne pepper (OPTIONAL!)
*salt and pepper to taste

PROCEDURE:

1.) Preheat oven to 400 degrees F (200 degrees C)
2.) Combine boiled chicken, frozen vegitables and cans of soup in a pot. Bring to a boil.

3.) Pour filling into pie.

4.) Cut slits in the top of the crust to allow for steam to escape.

5.) Place pie on cookie sheet. Bake for 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

ENJOY!