Chicken Pot Pie

I made this the other day  and forgot how good it was.

It's fast and easy and you cheat by using store bought pie crust - I use the Pillsbury that comes in the canned biscuit section of the grocery store and two cans of soup. I got this from a cookbook put together by a great group of gals on a scrap booking site I  belonged to for over 10 years. For a long time I didn't even know you could buy pie crust like this.

I figured quilters love fast and easy as much as anyone else. Heck, every one's so busy these days. I love to cook and 95% of my cooking is from scratch, but I love a good shortcut as much as the next person.

I usually keep cooked chicken in the freezer. I cook it in butter with onions, pepper, granulated garlic, and seasoning salt and then dice it up. Then, when I need to make this or chicken enchiladas or chicken soup (I keep chicken broth in the freezer too), or chicken and dumplings, or chicken quesadillas, or that chicken and peppers dish we love, it's handy and ready to go. It's  big time saver for me. I'm pretty good about planning meals, but I was a whole lot better at it when the kids were home.

I make this in an extra large pie pan that I received as a gift years ago, but I imagine you could use a regular deep dish pie pan.

Chicken Pot Pie

1 package Pillsbury Pie Crust
16 oz mixed vegetables
1 can Cream of Chicken Soup
1 can Cream of Potato Soup
3 C cooked, diced chicken
1 beaten egg
1/2 C milk
Pepper
Cayenne

*Lay pie crust in bottom of pie plate. Add vegetables, soups, milk, pepper, cayenne, and chicken into a large bowl and combine well with a wooden spoon. Pour into pie plate. Top with remaining pie crust. Brush with beaten egg, Bake at 375° for 45-60 minutes or until pie crust is golden brown. Serve up in a big bowl:

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