'Cozy Chicken Pot Pie'

   Imagine life without the conveniences we have all become so accustomed to. How DID we get by without our gadgets & fast foods?? I myself have just experienced being 'cell phone-less' for only a few days and I thought I would die! I felt cut off from the whole world - pathetic isn't it? I believe that is what makes the holidays and family gatherings so special, folks actually doing some real cooking for their loved ones to create a feast from the heart rather than the "hurry up & throw dinner on the table" mentality. We are all so busy every single day...Dear Lord...STOP THE MADNESS!! So tonight, I have put myself in the mood for a real 'kinda-sorta' home cooked meal (but I have no time...HA)!! First things first, I must pour a TALL glass of relax juice...mmmm good, now I can go check out the freezer. There it is, tonight's cozy little dinner. A zip-lock bag of the other half of a  rotisserie chicken I bought from the deli (fast and convenient :) With what's in the drawer in the fridge and a little extra jazz, this will be a pretend slow cooked dinner that will take no time at all! 'Cozy Chicken Pot Pie' So easy and tasty, you will be amazed!
    This is what I've got:
         1. 2 cups (or a little more) cooked chicken
         2. 1 box 9in pie crust (15oz found in the dairy section)
         3. 11/2-2 cups mixed veggies (I have frozen but canned is okay too)
         4. 1 10.75oz can cream of chicken soup
         5. 1/4 cup milk (heavy cream for some tasty fat, chicken stock will work also)
         6. 1 beaten egg for brushing
         7. a little butter (for more tasty fat)
         8. salt & pepper
     For this real 'from scratch' masterpiece, you will need to first re-fill your glass then preheat the
     oven to 375 degrees. Spray or butter a 9in pie pan and gently lay one pie crust evenly on the
     bottom, pressing it against the sides, set aside. In a med sauce pan, warm up the soup, cream,
     a tablespoon of butter and veggies (if mixture seems too thick just add a little more liquid).
     Meanwhile, cube or shred the chicken, making sure it is bone free, and plop that in with the
     soup. Add just a pinch of salt (soup has plenty already) and a good amount of pepper. Stir it all up
     until warmed through. Pour mixture into pie pan, spreading evenly. Place the other pie crust over
     the top gently pressing down around the edges to seal. Crimp all around edges with your fingers
     or simply press with a fork, just so the crusts are sealed together well. Trim any extra crust that  
     might be dangling off and remember... It doesn't matter what it looks like, your gonna eat it 
     anyway! With a sharp knife, cut 2 or 3 small slits on the top to let the steam escape. Brush the top
     with the egg for a gorgeous golden crust and stick it in the oven (I would put it on a cookie sheet
    in case of drippage). Bake it for 35-45 mins until golden brown and smells like heaven! You serve
    this up with some mashed tates and life can't get much better than this...your a superstar!
                      Very DERN TASTY, have a great dinner kids!!