This is a recipe I put together to make the chicken pot pie easy. It normally yields two pies.
2 frozen deep dish pie crusts
1 package of pie crusts, 2 crusts to a package
1 1/2 to 2 pounds of boneless/skinless chicken, diced into small cubes, I use thighs
2 pouches of Campbell’s Oven Sauces- Creamy Garlic Butter Chicken
1 12oz. bag of frozen peas and carrots
1 can of diced new potatoes
After dicing the chicken, saute in a pan until done. Add Creamy Garlic Butter Chicken sauce and add the peas and carrots and potatoes.
Pour into pie shell and cover with the crust sheet and crimp edges. Leave knife slits in top of crust to all vent.
Bake at 425°F for 30 minutes or until golden brown.
Let set for five minutes after removing from oven.
I make two and refrigerate one for later.