5-Minute(Prep) Chicken Pot Pie - cooking recipe

Ingredients

2 unbaked 9-inch pie crust
1 (12 ounce) can canned chicken (I use Tyson brand, but you can substitute 12-16 oz. of any kind of cooked chicken here. You can add )
1 (16 ounce) can mixed vegetables (If you don't have Veg-all, you can add partial cans of your favorite veggies, corn, green beans, lim)
1 (16 ounce) can canned diced potatoes (Any diced, boiled potatoes will work here, but for simplicity we're sticking with canned veggies.)
1 (12 ounce) can cream of chicken soup
2 tablespoons onion powder (Onion powder is a great alternative to cooking onions. If you do want onions in the pie, chop 1/2 of)
1 tablespoon salt (to taste)
1 tablespoon pepper (to taste)

Preparation

Pre-heat your oven to 400 Degrees F.
Grease a 9\" Corningwear or deep glass bowl in your favorite method. I rub butter in mine, but you can use cooking spray instead.
Place one pie crust in the bottom of the greased bowl. (To cut down on cooking time, you can pre-cook this crust for about 15 minutes before you add any more ingredients.).
Open all ingredients, drain all the vegetables but do not drain the chicken and pre-mix everything in a separate bowl. If you want more chicken, add a 2nd can of Tyson pre-cooked chicken breast. If you do, drain the broth into another bowl and slowly mix in some of it so that it's not too soupy.
Once the ingredients are well blended, pour them over your pre-cooked crust, spreading them out evenly.
Take your 2nd crust and cover the ingredients. Pinch the edges with the bottom crust if possible to form an envelope around the chicken and vegetables. Don't worry if this is not perfect.
Cut a 1\"x1\" X in the top of the crust to allow heat to escape without expoding your pie.
Put the pie in the oven and bake until the top crust is golden brown. Usually 20-30 minutes. The ingredients inside are pre-cooked, so they only need to be hot.
Spoon pie onto plate or into bowl and allow to cool slightly before serving.