Chicken Pot Pie

Preheat oven to 375ºF. Place the bottom pie crust in a deep dish 9” pie pan. In a large sauce pot, combine the chicken breast, carrots, celery and peas in water and boil for about 18 minutes until the chicken is cooked thoroughly and vegetables are tender. Drain water and pour chicken mixture into the bottom of the pie crust. Sprinkle with cheddar cheese and pour cream of chicken soup on top. Sprinkle lightly with a pinch of salt and pepper. Cover with the top pie crust layer and seal the edges. Add a few slits on top and cover the edges with foil or a pie cover.

Bake in the preheated oven for 30-35 minutes. Remove the cover or foil and continue baking for 10-15 minutes until the top is golden brown.