Andrea's Easy Chicken Pot Pie

The other night I had just gotten back from the grocery store (after spending $170.00!) And realized as I was putting stuff away, I still had stuff in my fridge I knew I needed to use, instead of just wasting it. Therefore, this recipe was invented. Hope you like it!

4-5 small red potatoes, washed, cubed

1 small bag frozen carrots and peas mixed

2 c. frozen sweet kernel corn

2 c. chicken broth

1/4 c. butter, cubed

1/4 c. flour

1 tsp. all purpose seasoning (McCormick)

1/2 tsp. salt

1/2 tsp. pepper

1 rotisserie chicken, picked apart

1 store bought pie crust

1-In a large skillet combine your potatoes, frozen carrots & peas mixture, corn together. Cover with water and bring to a boil. Cook until potatoes are tender (about 8-10 min) Drain.

2-In a medium saucepan melt your butter over medium heat. Stir in the flour until smooth. Gradually add broth, 1 tsp all purpose seasoning, 1/2 tsp. salt, 1/2 tsp pepper. Bring to a boil; cook and whisk for 2 minutes or until it slightly thickens. Remove from heat.

3- Pick chunks off of your chicken, using mainly the breast and leg meat.

4-In a 8x8 baking dish add your drained vegetables,sauce and chicken together, stir well to coat.

5-Unroll your pie crust, and place it over the top of your baking dish. DO NOT cut the edges off, fold them down around the edge of the dish. Cut 5 1/2 inch slits in the top, for ventilation.

6-Bake at 375 degrees for 23-30 min, or until crust is slightly brown on top.