Easy, Fast, Yummy

Many of you know, I love to cook. I could literally spend hours preparing a tasty meal. Unfortunately, I don't usually have hours when I'm preparing dinner for a famished husband and three ravenous little ones so my creations aren't always an epicurean dream. In light of my quest for quick and delicious meals, my mom gave me this recipe for chicken pot pie. I know ... chicken pot pie? Very housewife circa 1959. Don't let that stop you, though. There's a reason it became a staple in the American household. Easy, fast, yummy. To those of you out there interested in a little help with your menu planning this week, try this out. Even the most novice of chefs will find this the easiest meal you've ever made. Bon Appetit!

Ingredients:
2 Pillsbury pie crusts (2 come in a box, found in the refrigerated section -- not the freezer)
1 whole pre-roasted chicken (found in the deli of any grocer)
2 cups of frozen veggies (peas, corn, carrots, green beans, etc.)
1 can cream of mushroom soup
1 can cream of chicken soup

Preheat oven to 425 degrees. Unroll one pie crust and mold into the base of a pie tin. Shred the chicken into a large bowl. Add remaining ingredients and stir together. Pour chicken mixture into the pie shell. Unroll remaining pie shell and place on top, pinching the sides together to seal the crust. Place foil around the edges of the pie crust and bake for 15 minutes. Remove foil and continue baking for 30 more minutes or until the pie is cooked all the way through. Enjoy!