Easy Chicken Pot Pie

This can be made ahead of time during the day and refrigerated until you are ready to bake it that evening. Just pop it into the oven one hour before you are ready to eat. You may need to allow a few extra minutes of bake time if the pie is cold to allow the pie to get completely hot and bubbly. I do this recipe on Martial Arts night! It's great to come home to a hot meal straight from the oven! Remember to lower the oven temp after 15 minutes! I usually have my oldest son lower the temperature for me while I'm gone.

1 TBSP butter
1/4 cup onion
2 cups water
2 chicken breast
2 chicken bouillon cubes
1 can cream of chicken soup
2 cups frozen mixed vegetables
1 small potato, cubed (optional)
3 dashes poultry seasoning
dash of garlic powder
pepper to taste
2 pie crust (see Pie Crusts for a great recipe)

Heat oven to 425 degrees.

Saute onion in butter in medium saucepan. Add 2 cups water and chicken. Add bouillon cubes. Boil chicken until cooked, then take it out and cube it. Place back in broth. Add vegetables and potato and bring to low boil. Cook  for 3-5 minutes on medium-high heat to partially cook vegetables. Remove from heat. Add soup and seasonings. Mix well.

Pour into prepared crust. Cover with top crust and crimp edges. Make vent slits in top crust. Place pie on a cookie sheet so you don't have any accidental spills in your oven.

Bake at 425 degrees for 15 minutes. Then LOWER temperature to 350 degrees and continue cooking for another 45-55 minutes. Pie is done when crust is browned and you can see bubbles coming out of vent openings.