Chicken Pot Pie

This is one of my go-to meals. If we're poor and don't have many ingredients, or if I haven't had a chance to go shopping recently, or if I just want something warm and comforting, I make this bad boy.

Oh, and if you want to substitute turkey for the chicken, it's just as yummy.

Chicken Pot Pie

2 pie crusts
2 1/2 to 3 lbs. chicken, cooked and cubed or shredded
1/8 tsp. pepper
1/4 tsp. salt
1/2 Tbsp minced onion
1 can cream of chicken soup
10 oz. frozen peas and carrots or frozen mixed vegetables, thawed

If you want to make your pie crusts homemade, go here for a good, easy recipe. Or just buy the refridgerated, store-bought kind. Mix the remaining ingredients together and pour into the bottom crust. Put the top crust over the filling, cut some venting holes, and seal the edges. Cook at 425 degrees for 30 to 35 minutes. Put foil on the pie for the first 20 minutes or so, then take the foil off and finish cooking for the remaining 10 to 15 minutes. This will keep the crust from getting too brown.