Recipe(tried): Double Crust Chicken Pot Pie

Believe it or not, my husband helped me figure out this recipe! It is for Chicken Pot Pie and tastes absolutely yummy! It is, however, not for the calorie conscious! Here goes!

Double Crust Chicken Pot Pie:

Follow Crisco Pie Crust recipe for 2-crust pie:

Line bottom of dish with bottom crust.

In a large saucepan combine:

1 can Cream of Chicken soup
1 can Cheddar Cheese soup
1/2 soup can of milk
2-4 chicken breasts (cooked and cubed)
frozen peas and carrots
Potatoes (cut in small pieces, they cook faster when the pie is baking!)

Cook over medium heat until everything is heated through.

Pour into dish and cover with top crust. Fold the edges and poke some holes in the top of the crust. Bake at 375 degrees until crust is golden brown and the pie is bubbling!

As you can probably tell, when I make this dish, I don't measure anything! It is all according to taste. I have found though, that with both of the soups included, you do not need to add any seasonings.... the flavor is great without them. This is a dish that is almost better reheated the next day! Almost, but not quite!