Chicken Pot Pie

Oh, no, no, no. Not the spongy, preservative-laden concoctions that come in a box. This is a recipe that my mom makes. The ultimate in simple to make comfort food.

Chicken Pot Pie

Ingredients
16 oz. package of frozen vegetables*
1 can of cream of chicken soup
1/4 cup of milk
Salt, pepper
1 clove garlic, chopped (or 1 teaspoon of Garlic-Garlic)
3 chicken breasts
1 pie crust*

Directions
Pre-heat oven to 400˚F. Boil the chicken breast until cooked through. Allow to cool, then shred into a medium-sized bowl. Add the following to the shredded chicken: defrosted vegetables,soup, milk, salt, pepper and garlic. Pour into a 9" pie pan. Cover with one pie crust, making sure to cut a few vent holes on top. Bake for 40 minutes or until bubbling and crust is golden brown.

* Vegetables - I use Frozen Vegetables for Soup. This mixture has green beans, corn, carrots, peas, potatoes and lima beans. You can use whatever 16 oz. vegetable mixture you'd like.

** Pie Crust - I make a batch of homemade pie crust once a month or so and freeze individual crusts in the freezer for future use. The easiest way to make Chicken Pot Pie is to buy the pre-rolled pie crusts in the refrigerated section of the grocery store. They come two to a package and can be frozen.