Frozen deep-dish pie crusts
Chicken breasts (2), cooked, chopped and shredded
Cream of chicken soup
bag of carrots and peas
seasonings: dried thyme, dried onion, salt, pepper
Sauté veggies in butter until soft. Add shredded chicken. Season with seasonings to taste. Add cream of chicken soup and milk until it reaches a gravy consistency. Pour in crust. Top with crust, cut hole to vent. Bake at 375 for 30 minutes.
Happily married, Mom of C (15), M (3), and E (1). Expecting a very big surprise baby on 3/25/14.
WAHM of hand-embroidered creations in my Etsy shop here.