After roasting a delicious 5lb. chicken, I decided to turn it into more than 1 meal. This chicken pot pie is perfect for a weeknight meal!
2 pie crusts
about 2 cups of chicken pieces from rotisserie
2 cans of cream of chicken soup
2/3 cup of frozen peas
2/3 cup of frozen corn
4 medium butter potatoes, chopped into 1/4 inch cubes, boiled until almost cooked through
salt seasoning
garlic powder
thyme
pepper
In a bowl mix together peas, corn and cream of chicken soup, thyme, garlic powder, salt, and pepper. Stir in potatoes and chicken. Place one pie crust in a pie dish, pour mixture into pie crust, place other pie crust on top and pinch ends together. Refrigerate, freeze or bake!
Bake at 375 for 50 minutes.
ENJOY :)
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