Chicken pot pie

I got this recipe from my friend Jen Laliberte. Again, it is one of those things, I don't particularly like, but if I try it & I like it, I'll let you know about it!(i.e. I'm not a huge pot pie fan of any kind.)

3 halves of chopped boneless, skinless chicken breast (about 1 1/2#'s)
1 onion chopped, 1/2 container of fresh, sliced mushrooms or 1 can drained.

Saute' these in a large skillet- drain only if there is a lot of liquid.

Add small can(like 8oz. I think) each of peas & corn(or 2 veggies of your choice)-drained
1 can cream soup(preferably mushroom)
1 small can of French fried onions(or about 3oz.)

Stir all together until well mixed. If you like yours a bit more soupy(gravy)thin with some milk- between 1TBSP & 1/4 cup. I rarely do this.
Pour into Pillsbury(or store brand)unrollable pie crust. Cover with 2nd shell, bake @ 350 degrees until crust is golden brown about 45min - 1hr.

You can add other things you think might taste good. For instance, I also sauted some garlic, 2-3 cloves in w/my chicken & sprinkled some shredded cheddar cheese on top before putting the 2nd shell on top.