Chicken Pot Pie

This is the kind of thing Adam and I usually make for dinner.

Chicken Pot Pie

2 Ready-Made Piecrusts
2 Chicken Breasts
1 Can Cream of Chicken Soup
1 Bag Frozen Mixed Vegetables

1. Bake chicken at 350 for 45 minutes, turning the chicken over in the middle. Dice.
2. Mix soup, vegetables, and diced chicken together.
3. Pour mixture into pie shell and cover with second crust. Make slits in the top of the crust!
4. Bake at 375 for 45 minutes.

That's how we roll. And then we have the same thing again the next night. We love leftovers!