Easy Chicken Pot Pie

Do you ever have those days when your so busy, and need something quick? Or your hungry for something good, but do not have a lot of time?  Then this is your recipe.  I hope you enjoy.

Chicken Pot Pie
1- 10 ounce can chicken,  drained
1- 15.5 ounce can Veg-All, drained
1- 10.5 ounce can cream of chicken soup
milk
Ready to roll out pie crust

Preheat oven to 425 degrees.

Spray pie plate with Pam cooking spray. Roll out one pie crust and put in pie plate. Just lay it out there, and do not worry about the edges running over.

Mix Veg-All, soup, and chicken together. Fill soup can 3/4 of the way with milk, and add. Stir and pour into pie crust.

Add second pie crust over the top. With fork, mash the edges around the pie plate. I use a knife and go around to cut off the extra crust. With your fork poke a few holes on top of the crust. Bake for 35 minutes or until golden brown. I have to say, check it about half way, sometimes the edges will burn. I place foil around the edges to cover, so it will not burn.

This is so simple to make and yummy. Come back tomorrow for some more easy recipe.

Be Sweet and Stay Sweet!