Chicken Pot Pie

I had a bunch of store-bought pie crusts in the refrigerator that were calling my name, so I decided to make chicken pot pies! They came out really good-especially considering I made it up as I went. I am usually a "follow-the-recipe" type of girl, so I was rather impressed!

Ingredients:

4 Pie Crusts (I made 2 pies)

3 Chicken Breasts, Chopped into bite-sized pieces

3 Green Onions, Chopped

2 Carrots, Chopped

1 Cup Frozen Mixed Veggies (Peas, Corn, Carrots, Green Beans)

1 Can Mushrooms (or fresh, I used canned because that was what I had on hand)

Italian Seasoning (I used Pampered Chef)

1 1/2 Cups Chicken Broth

1/3 Cup Flour

Directions:

Preheat oven to 400 degrees. In a large saute pan, add a couple tablespoons of olive oil. Add chicken, green onions, carrots and some Italian Seasoning to pan and saute until chicken is cooked through. Add flour to mixture and stir around a bit to cook the flour. Add chicken broth to pan and bring to a boil. When boiling, add the mixed veggies and mushrooms and let boil, stirring constantly, until veggies are cooked.

Unroll pie crusts and place one on each pie plate. Add chicken mixture to each. Top with the remaining pie crusts and crimp edges. (I had an extra crust so I cut out little heart shapes in honor of Valentine's Day and placed on the top for decoration.) Place in oven and bake for 25-30 minutes or until golden brown. I placed a baking sheet on bottom oven rack in case of spills.

We loved the chicken pot pies and I will definitely make these again on a cold winter day!