Simple Chicken Pot Pie

4- premade 9 inch Pie Shells
2 cups of frozen peas & carrots
1 can of whole kernel corn, drained
1 tbsp of Cavendar's Greek Seasoning
1 cup of milk
Family size can of cream of chicken
1 whole chicken, deboned (canned or rotisserie okay)

Thaw pie crusts. Set oven to 400 degrees. Place 2 pie crusts on baking sheet. Set aside additional 2 crusts. Using a fork, make indentions all over crust to avoid crust from bubbling or rising. Place both crusts in the oven. Bake for 10 minutes. Remove crusts.

In a large pot, add can of cream of chicken and milk. Cook over medium heat until soup like consistency is achieved. Add Cavendar's. Add chicken. Add peas, carrots and corn. Cook on medium heat until chicken is cooked thoroughly and reaches an internal temperature of 160 degrees and is no longer pink. If using a fully cooked chicken, cook mixture until peas and carrots are tender, typically 15 minutes.

Add mixture evenly to both cooked pie crusts. Avoid over filling. You may have mixture left over. If so, it makes a great snack.

Once both crusts are filled, take a remaining crust and carefully lay it over the top, being careful not to press it down on top, just gently lay it. Using a fork, press the crust around the edges to ensure a good seal is made. Cut off any excess crust. Using a knife, cut 3 small slits into top of pie crusts. Brush butter on top of crust. Do this for both pies. Bake for 12-15 minutes at 400 degrees or until crust is golden brown.

I typically serve one pie for dinner and freeze the other. If preparing a frozen one at another time, reheat at 350 for 25 minutes. Do not reheat at 400 since crust is already cooked.