Crolyn's Chicken Pot Pie

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INGREDIENTS:

2 pie crusts

l can of Cream of chicken SouP

2 cans Cream of Potato Soup

1 can diced potatoes (or left over potatoes diced)

2 chicken breasts, boiled and cut into one inch chunks (1 always just

use left over chicken from baking and chicken or from a rotisserie Chicken

16 oz. bag of frozen vegetables (1 usually use frozen peas and carrots and frozen corn.)

Chicken broth

Salt and Pepper (Thyme or other spices if desired but we just use salt and pepper.

METHOD:

Mix the cream of chicken soup, potato soup well. Add the chicken and the frozen vegetables, potatoes. Thin to desired thickness with the chicken broth. (We like ours a bit thin but not too thin.)

Put the bottom crust in your deep dish pie plate or pan. Pour in the above mixture. Place the top crust on top of the pie and crimp the edges.

Bake in a 350 degree oven for 1 hour to 1 hour and 15 minutes until golden brown on a cookie sheet lined with foil.

(I like to let mine set for a while before cutting when it comes Out of the oven.)

Enjoy!