Chicken Pot Pie

I wanted to share one of our favorite recipes - Chicken Pot Pie - such a comfort food! I made this about three weeks ago and took pictures of each step.. but since we were out of town, I just got around to posting it. I hope you enjoy!

1 pkg refrigerated pie dough (at the store it is in a box by the canned biscuits) for those of you bargain shoppers.. bite the bullet and get pilsbury - it is the best - and you can taste the difference! I cut corners since groceries seem to cost and arm and a leg lately - and regret it.

1 (16-ounce) bag frozen mixed vegetables (corn, peas, carrots, green beans) If your family doesn't like all of these veggies, then just buy the kind they like - make up your own mix!

1 can cream of chicken soup
1 can cream of celery soup
- you can just add what I call the cream of whatevers..maybe substitute a cream of potato, or just do 2 cream of chicken soups.. (play with it and find a combo that you like - you can't mess it up) If you like your potpie more “meaty” cut back on the amount of cream soup you add

3 to 4 cups cooked chicken or turkey pulled apart or chopped into small pieces
*Basically all of the meat off of a regular-sized cooked (original flavor) rotisserie chicken from any grocery store. If you want a Turkey pot pie.. get the rotisserie turkey breast from HEB it is AWESOME! Really good with leftover turkey from Thanksgiving too! awe.. i miss my HEB~ nothing compares.. sniff, sniff.

add pepper, garlic powder, pinch of nutmeg- yes, nutmeg! and, pinch of sage
*I do not add salt b/c I find the cream of whatevers have plenty of sodium already

Preheat oven to 350
Use one of the layers of pie dough and line the bottom of a pie dish.

Mix all above ingredients in a bowl (except for top pie dough layer)
and place in bottom pie shell.
Place top pie dough onto mixture and pinch edges together to seal.
Cut slits on top pie dough with a knife for air to escape & and brush top dough with olive oil, egg wash (beaten egg mixed with a little water) or melted butter… this helps to make a prettier color when baked.
Bake for about 1hour or until brown and bubbly!
*This is a household staple around here.. I serve it with some mashed potatoes and call it a day.. for some reason the last time I made this the veggies tasted a little raw - I think it is because I rushed the baking process (let it bake for as long as it needs)- I was just pregnant and starving I put the broiler on after about 40 minutes of baking to brown it faster.. don't do this!! :) if you want it to cook faster I would advise you to maybe saute veggies ahead of time so that they can get a head start. ENJOY!