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.
Mom of 3 and happily married.
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