Chicken Pot Pie is one of those great comfort foods that you never really out grow. I had never even thought about making it at home, but I found a recipe on a box of pre-made pie crusts one time, and thought, eh, why not? I first made this one night when my mom and grandfather came over for dinner. Everyone was blown away, and we finished the whole thing. My Grandpa Tony said he liked it better than Marie Callender's. I couldn't believe how good it was, especially since it was so easy to make. The next week, my mom was still raving about it, so I made it again, and this time my husband had some, too. He loved it, and he had always said he didn't even like pot pies! In the amount of time it takes to bake a frozen pot pie, you can make your own with twice the flavor, for about half the cost. Why not?
1 whole pie crust, top and bottom (uncooked)- I use pre-made ones from the grocery store because I'm a fraud
2 cooked boneless skinless chicken breasts, diced
1 can cream of chicken soup
1/2 c milk
2 c frozen peas and carrots
1/2 t garlic salt
1/2 t pepper
Preheat oven to 350 degrees.
Place bottom pie crust in a pie pan. In a large bowl, stir all the other ingredients together, and pour them into the pie crust. Cover with the other pie crust, and cut an X (or another letter, or pretty design if you're feeling creative) to vent the steam, and pinch down the edges. Bake for about an hour, until the pie is a golden brown.
Let it cool for 10-20 minutes, and serve.