SUPER EASY Chicken Pot Pie

This is a super easy recipe that is great for those nights that you have sports.

4 C of cooked and cut up Chicken breasts or tenderloins

1 16 oz bag of mixed frozen veggies(thawed)

1 can of cream of mushroom soup

1 box of 2 ready to bake pie crusts(I like the Pillsbury)

Preheat the oven to 350 degrees.

Take the pie crust out of the fridge to sit at room temp while cooking the chicken. Once the chicken is cooked mix in the veggies. Cook for 5 minutes and than drain out any excess water. Add the soup and salt and pepper to taste. Lay one of the pie crusts in a 9" pie plate and put the chicken mixture in it. Cover w/ the other pie crust and pinch the seams together. Cut 4 small slits in the top crust for the steam to escape. Brush on butter if you want a more golden crust. Place foil around the edges for the first 15 minutes to prevent them from burning. Remove the foil and bake for another 25 minutes.