Chicken Pot Pie

Decided last weekend that I need to make some pot pie. Saw a recipe for it in a magazine, it looked so yummy and I just happened to have some chicken breasts in the freezer. This is a huge recipe, made 7 pot pies. We had 2 for supper, sent one along with Luke when he left for college (after the weekend), and put the rest in the freezer for days I don't feel like cooking. The containers are 7 inches in diameter by 1.5 inches deep.

Chicken Pot Pie

5-6 medium potatoes, peeled and cut bite size

1 large onion, peeled, cut up

boiling salted water

4 cups frozen peas and carrots, (or mixed veggies)

4 chicken bouillon cubes

3 cups boiling water
10 oz. condensed cream of chicken soup

10 oz. condensed cream of celery soup

6 cups cooked chicken, cut up

1/2 tsp. thyme

Cook potatoes and onion in boiling salted water until tender. Add peas and carrots. Cook for about 3 minutes more. Drain. Dissolve bouillon cubes in boiling water in large bowl. Add soup to bouillon and stir. Add chicken, thyme and vegetables.

Divide evenly between containers.

Make your favorite pie crust dough. Roll fairly tin and cut to fit just over the edge of the container the chicken mixture is in.

Bake at 400F for 10 minutes, then turn oven down to 350F and bake till filling is bubbly and the crust is golden brown, possibly another 30 minutes.