Chicken Pot Pie

2 Pillsbury refrigerated pie crusts at room temperature

1 cup of cut up cooked chicken (this is a great way to use leftover chicken)

2 carrots, diced

1 celery stalk, diced

1/2 cup onions, diced

1/2 cup frozen peas

1/2 cup of frozen hash browns

1 can of cream of chicken soup

1 can of cream of mushroom soup

olive oil

Saute carrots, celery, and onions until almost tender until done. Mix everything together in a bowl. Unroll one pie crust and line a baking dish (pie pan, casserole, whatever you want). Add ingredients. Top with remaining pie crust. Cut a couple of slits in the top to vent. Bake at 350' until brown on top, about 30 minutes.

Some notes:

I don't always make it this way. This is a great recipe that you can take and make your own. You can use frozen vegetables, instead of frozen. You can use all fresh vegetables. Try par-boiling a chopped potato and adding. If you don't like mushrooms, use 2 cans of cream of chicken. If you like mushrooms, add fresh mushrooms. You could top with biscuits or crescent roll dough instead of another pie crust. The possibilities are endless.