Recipe Courtesy of Dani
2 pie crusts (store bought or homemade)
1/2 - 1 lb chicken (depending on preference), cooked and diced
5 red potatoes, diced
2 cans Cream of Chicken soup (or make your own!)
1 bag frozen peas and carrots - thawed
1 sweet onion - diced
Preheat oven to 400. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender.
Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, saute the onion until it's translucent and fragrant. Set aside.
In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Add milk as needed to get the consistency you prefer. Season to taste with salt and pepper.
Either build the pie traditionally (crust on top and bottom), or ladle into individual (oven-safe) bowls, mugs, or large ramekins and place crust on top only. Cook 40 - 45 minutes, or until crust is done and pie is golden-brown.