Pot Pie

• 2 Pillsbury frozen pie crusts
• 1/2 lb. frozen chicken breasts, cubed
• 5 carrots, diced
• 1 c. broccoli, cut small
• 1/2 c. cauliflower, cut small
• 2 pkg. Lipton Cup-a-Soup (chicken)
• 1 tsp. onion powder or to taste
• 1/4 c. diced onions
• 1 Tbsp. Worcestershire sauce to taste
• 1/2 c. water
• 1 cube chicken bouillon (optional)
• 1/4 c. cornstarch or more if needed to thicken to gravy consistency
• pinch of salt and pepper

1. Place all ingredients, except pie crusts, in stock pot.
2. Heat on medium until chicken is partially cooked.
3. Place ingredients in one pie crust; level to top of pie plate.
4. Place second crust over top.
5. Poke holes in top crust and pinch close along edges.
6. Place in oven at 325u0b0 for 15 minutes, then increase oven temperature to 400u0b0 and bake until crust is golden brown.
7. Place any extra ingredients over top of pie when serving.

frozen pie crusts, chicken breasts, carrots, broccoli, cauliflower, chicken, onion powder, onions, worcestershire sauce, water, chicken bouillon, cornstarch, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=959882 (may not work)