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Chicken Pot Pie
2 refrigerated pie crust, at room temperature
1 can cream of chicken soup
2 tbs butter, melted
1/2 can milk
1/2 tsp poultry seasoning
1 chicken breast*
12 oz frozen mixed vegetables, thawed**

Preheat oven*** to 400 degrees Fahrenheit.

In a large bowl, combine 2 can of cream of chicken soup with butter. Fill the empty can up about half way with milk and pour it in. Add in poultry seasoning. Stir with whisk until everything is completely combined.

Gently stir in chopped chicken breasts**** and thawed mixed vegetables.

Roll out first pie crust into 9-inch pie dish. Add chicken mixture. Smooth out chicken mixture with a rubber spatula or a spoon.

Carefully roll out the top pie crust and place it on top of the filling. Press edges to seal. Crimp the edges with fork, if desired. Cut slits into the top crust for ventilation.

Optionally, cover the edges of the pie crust with aluminum foil to keep the edges from getting too brown. This step is highly recommended. Bake for 30-40 minutes or until top crust is a beautiful golden brown color.

Notes:
*You can use rotisserie chicken from the grocery store, or three 4.5 ounce cans of chicken breasts, drained.
**Vegetables must be thawed. Using frozen vegetables will cause the center of the pie crust to be under cooked while the edges are over cooked. You can substitute the frozen mixed vegetables with a drained 14oz can of mixed vegetables.
***This dish can be made in the air fryer if oven use should be avoided. It may have to be made smaller to fit in your air fryer, and timing will vary based on the size of your pot pie. For additional safety, the pie can be cooled down in the air fryer prior to removal.
****Chicken breasts can be shredded instead of chopped if knife use should be avoided.