I love chicken pot pie but the store bought ones are always a let down.
This version is about as easy as it gets. No need to make dough or bechamel sauce.
1 pound chicken breasts, cubed and cooked
2 cups mixed vegetables, frozen
1 cup onion, diced
1/2 can cream of celery soup
1 can cream of potato soup
2 each 9 inch pie crusts
Preheat oven to 400 degrees
Line pie pan with pastry dough.
Blanch frozen vegetables for 3 to 4 minute. Drain
Dice chicken and place in large bowl.
Add vegetables, celery soup, and potato soup, Stir together.
Pour filling into pastry.
Arrange top layer of pastry, seal and flute edges.
Cut slits in top of crust to allow steam to escape.
Place pie on cookie sheet. Put foil around the pie crust edges. Bake at 400 degrees for 30 minutes. remove foil and continue to bake for an additional 30 minutes until golden brown.
Remove from oven and let stand for 5 minutes and then serve.