Easy Chicken Pot Pie Recipe

While trying to sneak vegetables into my kids' food while using up the leftovers in my fridge, I hit a home run with...

Easy As Chicken Pot Pie

2 c. cooked chicken, chopped

1 c. brocolli

1 c. corn
1 c. carrots, sliced
1 c. peas
1/2 onion diced
2 celery stalks, sliced
2 cans cream of mushroom soup (we used reduced fat and it was divine)
1 tsp sage
salt and pepper to taste
2 pastry shells (if you make these from scratch, don't tell me)

1. Preheat your oven to 400.

2. Dump the first eight ingredients into a large sauce pan and heat, stirring in salt, pepper and sage.

3. Line the bottom of a deep dish pie pan with a pastry shell.

4. Pour filling on top.

5. Top with second pastry shell, crimping the edges with the bottom shell.

Bake for 40-45 minutes or until the crust is golden. Let stand for 20 minutes - if you can.

Enjoy!