Chicken Pot Pie

This is one of my all-time favorites. You’ve gotta love it when all the food groups combine into one dish that even the kiddos enjoy! This recipe came from an old neighbor, from way back when I used to babysit her little ones…to think I now have my own that age!

2 pie crusts (I make my own)
2 cups cooked, shredded chicken (I love to use rotisserie chicken…gives it an extra kick!)
1 can cream of potato soup
1 can cream of chicken soup
1/2 cup celery, diced
1/2 cup onion, diced
10 oz. frozen pea and carrot blend (or mixed veggies)
1/2 cup milk
1 tsp. thyme

Place bottom crust in pie pan (I tend to use a square 8×8…its deeper and has more room for filling!). Saute the onion and celery in olive oil until soft. Combine all ingredients (including celery and onion), stir to mix well, and pour into pie shell. Cover with top crust, pinch edges together, and prick vents.

Bake at 375 for 50-60 minutes, until deep golden brown. Let stand 10 minutes before serving. Enjoy!

**To freeze…combine filling and place in a gallon ziploc freezer bag. On day of cooking, thaw completely, make (or buy crust). Assemble and follow baking instructions!

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