Chicken Pot Pie

Prep: 7 minutes
Bake: 1 hour
Bake from frozen: 1 hour 20 minutes
Serves: 6

2 skinless chicken-breast halves (about 12 oz total), cooked & cubed
10.75-oz can low-sodium cream of chicken soup
1/2 c milk with 2 chicken bullion cubes (nuke for 2 min. to dissolve)
1/2 tsp pepper
2 cup frozen peas and carrots/mixed veggies (or chop fresh carrots/celery/onion if you have)
1/2 tsp dried oregano
1/2 cup grated parmesan cheese
9-inch refrigerated pie crust

1. In a bowl, combine all ingredients except pie crust. Pour into 8- or 9-inch round foil pan. Place pie crust on top and tuck edges under. Cut a steam vent in the top of the crust. Cover with foil and freeze until ready to use, or bake, covered, at 400 degrees for 45 minutes, then uncovered for 15 minutes. Cool 10 minutes before serving.

To bake frozen pot pie: Preheat oven to 400 degrees. Place pie on a baking sheet and bake, covered, for 1 hour. Uncover and continue baking until golden brown and sauce is bubbling, about 20 minutes more.