Chicken Pot Pie

On cold winter nights, this is very comforting and easy! I grew up eating those little, frozen chicken and turkey pot pies. My mom would put them in the oven and would serve them by dumping this upside down on my plate. I guess she thought it would cool faster. One of my favorite childhood meals.

2 boneless chicken breasts
1 bag frozen vegetables, preferably corn, carrots, green beans, potatoes
1 can cream of chicken soup
1 package Pillsbury pie crusts (2 crusts)
1 tablespoon olive oil
2 cloves garlic
Kosher salt
pepper

Cut chicken into bite size pieces and saute in a skillet with olive oil and garlic on low heat until done (low heat is the secret to tender chicken). Add vegetables and soup. Stir. Put one pie crust into round glass pie dish or aluminum dish. Pour chicken mixture. Top with second pie crust. Pinch the edges together. Bake for about 45 minutes on 350 degrees (or until crust is a golden brown).