Fall is officially here in Michigan. With fall comes my comfort food meal planning!

There are certain meals I can’t make in the summer like my friend Christina‘s Chicken Pot Pie. It’s a fall/winter menu item!

It’s a lucky day for my readers because I am going to share the quick and easy recipe with you!

Chicken Pot Pie

Ingredients: 2-3 cups shredded chicken, 2 cans cream of potato soup, 1-2 bags frozen veggies and about 1/4 cup milk to think out the mixture. You also need 1 or 2 ready-made pie crusts. To make it healthier, I just use one pie crust on the top and not on the bottom!

Mix your ingredients together, put in a pie pan with the crust on top and bake at 350 degrees for 30 minutes covered and another 15 minutes uncovered. Broil on high for 5 minutes to brown the crust and VOILA!

A warm, fall, comfort food quick and easy for your family!