Millennium Falcon Pot Pie

Ingredients:

Potatoes (2 large), bouillon cube, garlic powder, salt, pepper, cream of mushroom soup (10.5oz), cream of chicken soup (10.5oz), onion/celery/carrots chopped mix (3oz), peas (1 can 8.5oz), rotisserie chicken (2), shredded mozzarella and shredded cheddar cheese, pam spray, Pillsbury pie crusts (2) and flour

Directions:

Prep

• shred rotisserie chicken and cut to small chunks

• peel potatoes and cut to cubed

• remove pie crust from fridge and let sit to get to room temp

Boil Water (large pot)

• add 1 bouillon cube

• add cubed potatoes

• add carrot/onion/celery chopped mix (if you don't have a mix chop to liking and add)

• cook until tender approx. 20 mins

• drain water

Large Bowl

• add cream of chicken

• add cream of mushroom

• shredded cheddar cheese 1.5 cups

• shredded mozzarella cheese 1.5 cups

• add chicken

• sprinkle salt and pepper to taste

• add garlic powder 1 tsp

• mix

• add half veggies and stir carefully to avoid mashing potatoes

• add remaining veggies and stir

• drain liquid from canned peas and add (optional)

• mix

Pie Plate

• spray pam or butter to bottom and sides

• dust bottom of plate with flour and spread evenly

• pie crusts

  • unroll

  • layer bottom and sides with pie crust make sure to top edges of pie plate

• add bowl of mixed chicken and veggies

• top with pie crust

• crimp edges of pie crust with fork to seal crust

• cut 4 inch sized steam vents into pie center don't connect slits

Oven

• on cookie sheet cover with tin foil and place pie plate to avoid spillage

• cook 350 degrees 50 mins

• check and cook for additional 20-40 mins until pie crust on the bottom is golden

Last

• let pie sit for 10 mins before serving