Super Easy Pot Pie

• 1 – 12 oz can chicken
• 1 – 12 oz package frozen mixed vegetables
• 1 – 10.5 oz can condensed cream of chicken soup
• 2 pie crusts (can be premade frozen, premade refrigerated, made from Jiffy pie crust mix (1 box), or made from scratch)
• Powdered garlic
• Powdered onion
• Italian seasoning
• Salt
• Pepper
• Cheese (optional)

Preheat oven to 400 F.

Prepare one pie crust in a pie pan (if not using premade frozen pie crusts). Save the other pie crust for the top.

Drain canned chicken and dump into ready pie crust. Add seasonings to taste.

Open and pour the entire bag of frozen mixed vegetables on top of the seasoned chicken. Spread around evenly.

Open and pour/scoop out the can of condensed cream of chicken soup on top of the frozen vegetables. Spread around evenly.

If desired, add cheese on top of the condensed cream of chicken soup.

Place second pie crust on top and seal the edges by pressing or folding them together. Cut several slits in the top of the pie crust to allow steam to escape during baking.

Place completed pot pie on a baking sheet and put in the oven at 400 F and bake for at least 1 hour.

Pie crust should be golden brown and contents may slightly bubble out of the slits and sides of the crust.

Let cool for 10-15 minutes. Slice and serve!