Preheat oven to 400 degrees F. Grease a 9X13 casserole dish. Steam 3 cups of mixed frozen veggies. I prefer frozen, but you can also use canned to save some time. While your veggies are cooking, shred 2 large cooked chicken breasts. Typically, I will cook my chicken ahead of time in a Crock-Pot or use leftover rotisserie chicken. This is a great recipe to utilize leftover chicken.
You know what else is great about this recipe? Minimal dishes! Now you can take all of the filling ingredients and dump them straight into the casserole dish. Dump the shredded chicken, steamed veggies, 1 can of cream of chicken soup, 1 can of cream of potato soup, 1 cup of milk, ½ cup of sour cream, 1 tsp of pepper, ½ tsp of salt and ½ tsp of parsley into the casserole dish, and mix until combined. Finally, stick 2 bay leaves in the center of the filling to make this dish extra savory. Bake filling in 400 degree F oven for 30 minutes. Remove the filling from the oven. Remove and discard bay leaves from the filling. Careful! It’s hot!
Change the temperature and preheat the oven to 450 degrees F. Unroll the pie crust. If desired, you can design a pretty lattice crust or you can just lay the whole pie crusts flat over the filling. Return pot pie to a 450 degree F oven and bake for 10 minutes uncovered. Check the pot pie after 10 minutes and cover with foil if golden brown. Return pot pie to the oven and continue to cook for 5 more minutes. Remove the pot pie from the oven and let it cool. If you are feeling extra devious, melt 3 tbsp of butter and drizzle over top of the pot pie. Garnish with fresh parsley if you are feeling festive. If you aren’t feeling festive, don’t stress. After all, this is Stress Less, Cook More.