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Easy Chicken Pot Pie


If you are looking for a quick and easy comfort food dinner, here you go. I love pot
pies and wish I had the talent to make my own crusts, but store-bought crusts are what I use. If you want to make them yourself, feel free. 

2 deep dish pie crusts—thawed
3 Tablespoons butter
1 ½ pounds of chicken
¼ cup diced onion
1 can of mixed vegetables, drained or 12 ounces frozen mixed vegetables, slightly thawed
1 can of cream of chicken soup
¼ tsp. pepper
½ tsp. garlic powder
½ Tablespoon Worcestershire sauce
¼ cup of milk

1 egg for egg wash on crust

 Preheat oven to 375 degrees.  Dice chicken into bite size pieces.  Melt butter in a large skillet.  Add in chicken, onion, pepper, and garlic powder.  Sauté until chicken is completely done.  Add all other ingredients except egg, and mix well.  Pour mixture into one of the pie crusts.  Take other pie crust out of aluminum pan and flatten, pieces together to make a top crust.  Beat egg in a small bowl and lightly brush the top crust. (This will help in browning the crust.)Cut 4-6 slits in the top crust.    Place pie on a baking sheet and bake for 25-30 minutes until top crust is golden brown.

 

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