This is an easy, awesome tasting Chicken Pot Pie.

Ingredients:

1.5 lbs cubed, cooked chicken
2 cans Cream Soup (Mix or match flavors)
1 can Mushrooms, drained (Optional)
1 cup frozen mixed vegetables
1 cup cubed potatoes (Optional, see below.)
1/2 small diced onion (Optional)
Salt and Pepper to taste
A few shakes of McCormick's Season All
A pinch of Garlic Powder
Parsley flakes to taste
2 packages pre-made, refrigerated Pie Dough

Preheat oven to 350 degrees.

{This is an easily personalized recipe - substitute or increase/decrease to whatever you want! I boil boneless, skinless chicken breasts and freeze the broth to use in other recipes. I also know I use more than 1.5lbs, lol. I usually use a can of Cream of Mushroom and a can of Cream of Celery. Use what's in the cupboard! I normally buy either frozen hashbrowned or cubed potatoes to make things really simple - but you could use a can of Cream of Potato soup instead and rely on the potatoes in that. Oh ... and don't worry ... for those that do not know how to do pie dough edges ... just take the two layers of pie dough and fold them down and under until they fit the circumferance of the plate. Doesn't look too bad!}

Line 2 pie plates with one layer of pie dough each. Mix all other ingredients in a bowl and divide into the 2 pie plates. Cover each pie with the remaining layer of pie dough and pinch shut. Be sure to prick the top layer of pie dough to let out the steam. Bake for approximately 40 minutes or until top is golden. Enjoy! Really great for those days you crave comfort food!