Easy-Peasy Chicken Pot Pie

*substitute favorite veggies here, but stick to these amounts

Boil peeled, diced potatoes until just fork-tender. Drain and place in large mixing bowl. Set aside.

Heat olive oil in skillet. Add chicken chunks and cook until almost done; add onion. Continue cooking until chicken is done and onions are soft. Add to potatoes in mixing bowl.

Then, to the mixing bowl add: eggs, veggies, soup, salt and pepper. Stir well.

Place 2 frozen pie crusts on a cookie sheet or pan; add 1/2 of filling to each. Then, one at a time, flip the other 2 pie crusts over and place on top of filled pie crusts (so the edges meet). Remove tin from top pie crusts. Carefully cut slits in top pie crusts.

Bake at 400F until crust is brown and filling is bubbly, about 30-40 minutes.

Makes 2 pot pies, or 1 pot pie and 1 filling for freezing.

Note: Freezes well in Ziploc freezer bags. Thaw well before adding to pie crust and cooking.

Also note: We have used precooked rotisserie chicken and uncooked onion, and it has turned out just fine, with even less work