8 Ingredient Chicken Pot Pie

Cook carrots and peas mix, onions, salt and pepper stirring occasionally, until veggies are soft.

Add the chicken and cook just until browned.

Add the soup and milk. Mix well and cook over medium low heat.

Pour the contents of the skillet into two individual prepared baking dishes.

Cut a pie crust in half and trim to the shape of the dish enough to reach the edge all the way around.  Place one on each dish and cut a few slits to let steam escape.

Brush the crusts with a beaten egg. Place baking dishes on a baking sheet and bake.

Let cool for 10 minutes. Serve warm and enjoy!

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