Chicken Pot Pie

Ingredients:

1 pkg unbaked pie crusts (2 crusts)

1 lb. leftover roasted or boiled chicken, chopped into bite-sized pieces

1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed

1 onion, minced

butter or EVOO

5 medium-small red potatoes, peeled, diced, and boiled

2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup)

Salt and pepper to taste

Preparation:

1. Preheat oven to 400.

2. Heat butter or oil in skillet and saute onion until translucent.

3. Combine soup, chicken, frozen (but now thawed) vegetables, onion, and potatoes. Season to taste.

4. Put one of the pie crusts on the bottom of a pie plate, then fill with the soup/vegetable mixture. Top with the other pie crust, and pinch the edges together to seal. Cut a few vent holes in the top crust before baking.

5. Bake at 400 for 40-45 minutes until top crust is golden brown. Let stand before serving.