Pot Pie!

One of my favorite comfort foods is pot pie. I've made this a million times, and it's so easy & delicious. I'm pretty sure your family will love it - perfect for a cold winter night! Switch it up how you like it, and double the recipe and freeze one.

Chicken Pot Pie

2 pie crusts (Pillsbury works well)

2-3 chicken breasts, cut in chunks (or rotisserie chicken, or leftover turkey)

1 pkg. frozen veggies, thawed (your preference)

2 cans chicken gravy

Take pie crusts out of the fridge to take the chill off (they're easier to unroll).

Saute chicken in olive oil until cooked through; season with salt & pepper. Add veggies and saute a couple minutes until veggies start to soften. Add gravy and combine.

Spray pie plate with non-stick cooking spray and unroll first pie crust in pan. Pour filling in and top with second crust*. Seal crust edges together and cut slits in the top to vent. Bake at 350 for 45 minutes to 1 hour, until golden.

*You can also use leftover mashed potatoes on top instead of another pie crust...equally delicious.