Chicken Pot Pie

With this cold weather upon us, I was trying to come up with a yummy meal using up some chicken breasts that would warm us up. I remembered that I had just bought a Jiffy pie crust mix, so the idea for a chicken pot pie was born! If you have never tried a Jiffy pie crust mix pie crust, you MUST! So easy, so inexpensive, so tasty! They have been slightly hard to find, so when I do find them next I intend to stock up!

Chicken Pot Pie

7-8 boneless, skinless chicken breasts
1 package frozen mixed vegetables
2 cans cream soup (I mixed cream of mushroom and cream of chicken and I used the low fat variety)
1 Jiffy pie crust mix prepared according to directions on the box

1. Bring a large pot of seasoned water to a boil. Add in chicken breasts and reduce to medium. When chicken breasts are cooked through, remove and allow to cool slightly until able to handle. Shred chicken with 2 forks. Preheat oven to 375 F.
2. Put shredded chicken, frozen veggies, creamed soup in large casserole dish. Mix until well combined. You may add a splash of milk to thin out the cream if needed.
3. Roll out prepared pie crust and place over top of casserole. Place casserole into preheated oven and bake until mixture is heated through and pie crust topping is a golden brown.