Chicken Pot Pie (Rated 3 Per Pilot)

This Chicken pot pie recipe is amazing. My mom made this when I was growing up, I think someone gave the recipe to her back when we were stationed in Germany. I'm not completely positive though, so for now I give credit to my mom. I love to make this when its raining outside or on a cold fall day which doesn't happen too often, since we live somewhere warm.


Ingredients
Diced Cooked Chicken (I normally get a Rotisserie Chicken)
1 can- Cream of Mushroom
1 can- Cream of Celery
1 can- Cream of Chicken
1 cup- Chicken Broth
1 pack frozen veggies
1 can corn
Boiled Potatoes
1 package of Pillbury Pie Crust
1/2 stick of melted butter
Season Salt

Preheat oven at 450 Degrees. When I make the chicken myself I boil it with the potatoes. Spray the bottom of a 9 inch pie pan with non-stick cooking spray. Place the first pie crust on the bottom of the pan.
Place the dice chicken and potatoes in the bottom of the pan and top it with the melted butter.
In a large mixing bowl, add all the soups, chicken broth, veggies, season salt and pepper together. Once everything is mixed, pour over the chicken. Place the last pie piece on top. Make sure you cut slits for ventilation. Bake pot pie for 30-45 minutes or until golden brown.

Also, make sure you have foil on hand just in case the edges start to burn. Enjoy!!