Chicken Pot Pie

I just wanted to jot down this quick recipe for my easy version of chicken pot pie because i am sitting here eating the left overs and it is so good! I have had a headache all day, i am knee deep into my monthly cycle, and I've been up since 5am, so this comforting left over piece of flaky hearty piece of pot pie surely did my heart a well of good. 

I made it last night using mostly left overs, it felt good to use the last of our produce and not let things just rot in the drawer. No one in my family likes mushrooms except for me, but i still managed to sneak them in the pie and no one really raised  a fuss. You can add or leave them out. The wonderful thing about pot pie is you can interchange which ever vegetables you prefer. I also love peas, corn, and potato in my pies..

I'll get on to it.

you'll need:
2 refrigerated pie crusts 
1 large boneless chicken breast, boiled and shredded
1/2 cup chopped carrot [i had about 2 and 1/2 large ones]
1 cup of green beans, ends chopped, and cut into smaller pieces [again, jut using up what i had, add as little or as much as you want]
1/2 cup white onion, chopped

1/2 cup chopped sweet potato 
1/2 cup mushrooms, finely chopped
1 tablespoon minced garlic  
1/2 teaspoon nutmeg 
1 can cream of chicken 
1/2 cup sour cream 

preheat the oven according to the pie crust directions, i think i did mine at 350.

In a large pan, saute the carrots, green beans, mushrooms, sweet potatoes, garlic, and onion in a little butter, till softened.
add nutmeg. 

when veggies are mostly cooked, transfer to a large bowl with the shredded chicken.

in a separate bowl, mix together cream of chicken and sour cream.

coat all the chicken and vegetable mixture with creamy sauce. 

In a pie dish, lay the bottom pie crust down, then spoon the mixture in an even layer. 
crank a bit of pepper. 
carefully lay top layer of pie crust on top. seal edges. cut three slits. 

bake in oven for about 25-30 minutes or until crust is toasty brown. 

enjoy.