Chicken Pot Pie

A huge hit with the whole family!

My sister-in-law, Cindy, gave me this recipe for a quick and easy Chicken Pot Pie. I had never made Chicken Pot Pie before but I figured I would try it out on the family today since it was a cold, rainy day and this seemed like just the thing to warm everyone up! Well, not only did it look beautiful when it came out of the oven, it tasted delicious and was a huge hit with my family. Hope you enjoy it too!

What You Need
From the store:
(Prices sourced from ShopRite.com)
1 can (18.6 oz) Progresso Chicken Pot Pie Soup $2.19
1 can (10.75 oz) Cream of Potato Soup $1.69
1 can (10 oz) White Meat Chicken $2.99
1/2 an 8.5 oz can of peas (drained) $0.25
1/2 an 8.5 oz can of corn (drained) $0.25
1 box (2 count) refrigerated pie crusts $ 1.99
Total $9.36

From your pantry:
Salt and pepper
Garlic powder

What to Do
Pre-heat oven to 400 degrees.
Follow directions on pie crust box that states to allow crusts to come to room temperature.
Put all of the above ingredients into a large bowl.
Unroll one of the pie crust sheets and place into a pie pan.
Pour all ingredients from bowl into the pie pan.
Unroll the second pie crust sheet and place on top and pinch edges all around. Put 4 tiny slits in center of pie crust.
Bake for 50 minutes or until pie crust has nice light brown color....watch the edges don't burn!