Chicken Pot Pie

I love chicken pot pie, especially during the winter.  It's a perfect week for chicken pot pie here since it snowed and all!  Another reason why I love chicken pot pie - my kids will actually eat vegetables.  This is a yummy recipe that is pretty simple.  You can doctor it up any way you'd like to your family's preferences.

Here's the original recipe given to me:
1 5oz can & 1 10 oz can of Hormel Breast of chicken - I always cook two breasts in the oven...none of that canned stuff in my house!
1 TBL butter
1 can cream of mushroom (98% fat free)
1 can cream of chicken (98% fat free)
1/2 cup milk
1 can green beans, drained
1 can carrots, drained
1 can corn, drained
1 cup frozen shredded potatoes (hash browns)
1 box Pillsbury All Ready Pie Crust
salt & pepper to taste

Directions:
Preheat oven to 425 degrees.  Stir everything together in a pot and heat for 20-25 min. on med. heat.  Stir occasionally.  Spray pan (round or 11X7) with cooking spray.  Put one pie crust on the bottom.  Pour mixture onto crust.  Put remaining crust on top of mixture.  Poke with fork.  Bake for 25-30 minutes, or until golden brown.

My favorite extra ingredient:

I've added rosemary before and tried all kinds of different spices but this is the one I like the best.

Last night I tried to be fancy and lattice the top.  I found that I'm not fast enough with my lattice skills.  The dough was getting too hot on the mixture before I could get all the pieces lined up.

Enjoy!