Deep Dish Chicken Pot Pie

Its been TOO hot to cook, its a good thing this was a deep dish for some leftovers!  AND actually I broke my favorite Pampered Chef pie dish(If you sell PC I need a new one!) so I had to use a weird Pyrex dish(which is why it ended up deep dish) but it all worked out anyway.

Here's what you'll need:
2 boneless skinless chicken breasts (cooked)
2 ready made pie crusts
2 cans condensed cream of chicken soup
3/4 cup milk
1c frozen veggies
1c frozen potatoes
salt & pepper to taste

*prep time 20 min, cook time 40-60min or until golden and bubbly @ 400degrees

Here's what you will need...

Line your dish with 1 room temp pie crust

Boil your chicken breasts for about 15-20min

I like to boil my chicken for these recipes and strain and reserve broth. 

They should look white when done, let them cool before cubing

Meanwhile whisk together soup & milk

then add chicken, veggies, potatoes (don't forget your salt & pepper)

Mix and dump

cover with 2nd room temp crust(don't forget to slit holes on top)

Strain cooled broth

I use chicken broth in lots of cooking so I like it fresh with no added craziness.

Toss it if you won't use it though, otherwise its good in fridge for about 10days.

Bake at 400 until golden and bubbly 

YUM!!