Chicken Pot Pie

The other day I was so busy running around and doing errands that I didn't have enough time to make dinner. On my way home, I grabbed a whole roasted chicken from Sam's Club and had it with Mac-N-Cheese and Stove-Top stuffing. Not bad for a quick dinner on the go...

The next day, I had so much roasted chicken leftover that I didn't want to eat again as is that I decided to make a pot pie out of it. So, if you ever get stuck with a leftover roasted chicken or turkey? Here's a fun way to dress it up for another meal. This is very savory and heartwarming as well.

I remember my Mom would make this for us when we were young and it's been a favorite meal for us and even among my brother's friends back in the day. They loved coming over to the house especially when my Mom is making pot pies for dinner =)

Ingredients:
Roasted Chicken, chopped or shredded, approx. 4 cups
2 to 3 cups Frozen Mixed Vegetables
6 strips of Bacon, chopped
1 Sweet Onions, minced
3-4 stalks of celery, chopped
1-2 cloves of garlic, minced
2 Cans of Cream of Mushroom Soup
2 Pie Crusts (Pillsbury Dough Ready Made-Unbaked Pie Crusts)

Directions:
In a large skillet, add bacon and cook until crisp. Set aside. Saute garlic and onions on the bacon drippings. Add chopped chicken. Cook for a few minutes. Then, add the vegetables, chopped bacon and cream of mushroom soup. Simmer for a few minutes.

Get your pie crusts ready. Pour the filling on the pie crust. Cover with the other pie shell. Crimp around the edges. Place on a baking pan and bake at 350 degrees F for 30 minutes or until crust is golden brown.

Enjoy!