Rhonda's Chicken Pot Pie

• 2 cups chopped cooked chicken
• 2 cups frozen mixed vegetables
• 2 tablespoons butter
• 14 cup diced onion
• 14 cup diced celery
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of chicken and mushroom soup
• 12 teaspoon minced garlic
• 12 teaspoon poultry seasoning
• 14 cup milk
• salt and pepper
• 2 refrigerated pie crusts

1. NOTE: My wife usually makes this using a rotisserie chicken from the supermarket.
2. Pre-heat oven to 350 degrees.
3. Line 9-inch pie plate with bottom pie crust.
4. Bake for 5-6 minutes.
5. Saute onion and celery in 2 tablespoons butter.
6. In mixing bowl, combine all ingredients except pie crusts.
7. Pour filling mixture into pre-baked pie shell.
8. Cover with top pie crust; cut 3 slits in top crust.
9. Bake for 30-35 minutes or until crust is golden brown.

chicken, mixed vegetables, butter, onion, celery, cream of chicken soup, cream of chicken and mushroom soup, garlic, poultry seasoning, milk, salt

Taken from www.food.com/recipe/rhondas-chicken-pot-pie-221475 (may not work)