Elizabeth's Easy Pot Pie

Cook chicken in skillet with 1 tbsp of butter and Italian seasoning. Shred or cut into small chunks.

Preheat oven to 350 degrees.

Poke holes in pie crust (bottom crust) with a fork and cook for 1/2 the cooking time on the packaging. You want it to be slightly crisp but not browning.

Mix cooked chicken, Veg-all, diced potatoes, cream of chicken soup, salt & pepper and any additional seasonings in a mixing bowl.

Mix together with a spatula and pour into bottom pie crust.

Place 2nd pie crust on top and poke a few holes into it with a fork. Pinch around the edges to "seal" the two crusts together.

Bake for 20-30 minutes. Check after 10 minutes to see how your top crust is browning. You can cover the top with a piece of foil to keep it form continuing to brown if needed.