I got this recipe from a church friend of mine, Emily. Since then, we have added it to our meal-rotation as it is really quick and easy to make, I normally have the ingredients on hand and it is really yummy.
Chicken Pot Pie
2 chicken breasts, cooked and cubed (use any leftover chicken is great too)
pre-made pie crusts (comes in a box of 2 near crescent rolls/biscuits at store)
1 can cream of chicken soup (you can use the 98% fat free)
1 can sliced potatoes
1-2 Tbsp. dehydrated onions
frozen vegetables (use whatever is your favorite--I use peas and corn)
1/2 cup shredded cheddar cheese
2 pre-made pie crusts (comes in a box of 2 near crescent rolls/biscuits at store)
Place all ingredients except pie crust in pan. Heat over stove. Add salt and pepper to taste. Pour mixture into pie crust (deep dish pie plate is best). With additional pie crust, break into pieces and mix with 1/2 cup shredded cheddar cheese. Place on top of pie. Put pie on cookie sheet in case of spill-over. Cook at 400 for 35-40 minutes.