Classic Chicken Pot Pie

It’s Chicken Pot Pie time, y’all!
This is a favorite (for lots of people).
I don’t love canned chicken or canned VegAll but you know I will use a packaged pie crest all day, every day.
So this recipe is a mix of that old school all packaged pot pie and a new school fresh ingredients pot pie.
It’s great for gifting, which is what I’m here for 🙌🏼
But also, make this for yourself a time or two 😘

Classic Chicken Pot Pie
Ingredients:
1 package refrigerated pie crust (2 rolls)
Rotisserie chicken, 1/2 only (shredded)
1 cup carrots, diced and peeled (about 2 medium or 12 baby carrots)
1 cup potatoes, cubed (about 1 medium)
1 cup frozen peas
1 can cream of chicken soup
1/4 cup milk
1 tsp salt
1 tsp pepper
More s&p to taste

Directions:
Preheat oven as directed on pie crust package.
Shred half of a rotisserie chicken into bite sized pieces and set aside.
Dice carrots and potato. Place in a microwave safe bowl with 1 Tbsp of water. Cover with Saran Wrap and microwave 3 min or until vegetables are slightly tender.
In large bowl, combine chicken, carrots, potatoes, peas, cream of chicken soup, milk and seasoning.
Roll one pie crust into pie pan. Press into pan. Poke holes in bottom of crust.
Now, fill the pie crust with chicken and vegetable mixture.
Cover with second pie crust. Press edges together then crimp with fingers to create a crust.
Using a piping tip (or knife) create a hole in the dented of the pie. Now, add small slits around the hole.
Bake 30-40 minutes or until crust is golden brown.
Remove from oven and let stand 5 minute before cutting.