Winner Winner chicken 'pot pie' dinner

This is one of my 'go to' chicken recipes in the fall & winter months.

It is yummy, warm & comforting!

I usually have everything on hand in my pantry & fridge.

The kids love it and so do Gary & I.

INGREDIENTS

1 9 inch double crust pie
4 boneless, skinless chicken breast halves
1 clove garlic, minced

1/2 cup chopped onion
1 can cream of celery soup
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
2 cups frozen mixed vegetables, thawed
salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour a 2 quart casserole dish.

Place chicken breasts, onion, and garlic in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
In a large bowl, combine chicken, onions, cream of celery soup, Cheddar cheese, mozzarella cheese, mixed vegetables, and salt and pepper.

Mix thoroughly.

Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
Bake in preheated oven for 45 minutes, until pastry is golden brown.