This morning it was foggy and cold, a perfect day for chicken pot pie! So I hope you enjoy this recipe:

Chicken Pot Pie

2 Cans of chicken (preferably white or you can use leftovers from a roasted chicken)
All-Veg (large can – or you can add fresh veggies or frozen ones of your choice)
1 can cream of chicken soup
1 can cream of mushroom soup
1 pie crust
Salt
Pepper

Place one round of pie crust in pie dish. Mix chicken, soup and veggies. Add whatever spices you like, basil black pepper, etc… Then pour mixture into pie dish. Top with 2nd round of pie crust and pinch edges. Cut slices in the top round to release air. Place in the oven set at 375 degrees and cook until brown, about 30 minutes.

I think I'm going to have to fix this tonight! Add a salad on the side and it is an easy meal!