This does take a little bit of preparation, but it’s definitely worth it. It’s a meal that you can make ahead of time, place in your fridge, then cook later.
1 lb chicken, cooked & cubed
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp oregano
1 c. frozen mix vegetables (corn, carrots, peas, and green beans)
1/4 c. diced onions
2 cans condensed cream of chicken soup
2 – 9 inch unbaked pie crusts
2 medium potatoes, cubed
Cook chicken in a little bit of oil with garlic powder, cayenne pepper, and oregano. Once chicken is cooked, place in a medium bowl. While the chicken is cooking, place cubed potatoes in a pot of boiling water. Cook until tender. Once done, strain and place in the bowl with the chicken. Add vegetables and soup to bowl, mix well. Place chicken mixture inside one of the pie crusts, then place other pie crust on top and pinch the sides together. Cut a few slits in the top of the pie crusts and place in the fridge until you are ready to cook. When you are ready to cook the pot pie, preheat oven to 425 then cook for 35-40 minutes. The crust should be a golden brown. Cool for about 10 minutes before serving.