Simple Chicken Pot Pie

Another really easy main dish. I love chicken pot pie and I make this one a lot. The cheese in the sauce sounds a little weird but it is yummy. If you are a Martha Stewart like mom then you would probably make your own pie crust - I am too lazy/not talented so I use the store bought kind :).

• 1 recipe pastry for a 9 inch double crust pie
• 4 boneless, skinless chicken breast halves
• 1/2 cup chopped onion
• 1 teaspoon poultry seasoning
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups frozen mixed vegetables, thawed
• salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
2. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
3. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
4. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
5. Bake in preheated oven for 50 minutes, until pastry is golden brown.