Chicken Pot Pie
Cut chicken into pieces and fry (in butter or oil) over medium heat. While chicken cooks, add a dash or two of the chicken seasoning. Cook until chicken is no longer pink (about 10 minutes).
Add can of Cream of Chicken Soup directly to the pan of chicken. Stir well. Add another dash or two of the seasoning.
In one of the pie crusts, add the can of peas and carrots. (Don’t forget to drain all the water out of the can first.)
On top of vegetables, add the chicken and soup mixture. Top pie crust with the other pie crust from your package. Cut slits in top pie crust. (I like to do an “X” shape.)
Bake at 400 degrees for about 30 minutes or until pie crust is brown and crispy. Serve and enjoy!