Chicken Pot Pie

Makes 2 Chicken Pot Pies

Ingredients:

3 chicken breasts (cut into chunks)

2 bags frozen mixed veggies (carrots, corn, peas, and green beans are my go-to), cooked according to packaging.

2 boxes pre-rolled pie crust (there should be two crusts per box)

2 ranch packets

2 tbs butter

22oz of Alfredo sauce (jar is fine if you want to save time and not make your own)

Directions:

Preheat oven to 350°F

Spray a large frying pan and two pie dishes with cooking spray.

For the Filling: In large frying pan, cook chicken until cooked through on medium-high heat. If there is any liquid in the pan, drain it. On medium low heat, add the ranch packets and butter to the pan with the chicken. After chicken is evenly coated stir in cooked mixed veggies and the alfredo sauce. Make sure everything is evenly distributed throughout the mixture.

Press one pie crust into each pie dish and evenly divide the filling between the two pie dishes with the pie crust. Make sure to leave enough room to place a pie crust on to and connect the top crust to the bottom.

Place the remaining two pie crusts on top of the full pies and connect the edges of the crust. I use my fingers to pinch the top and bottom edges of the crust together. Then cut or fork four slits in the center of the pie crust.

Bake it for 30 mins or until the crust is golden brown. Serve warm.