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Tonight's dinner of chicken pot pie was so easy that my daughter fixed it. This 'recipe' is the result of my taking a piece of this recipe and a piece of that recipe and adding a few of my own things to it. This is the kind of cooking you either love or hate. It's not even cooking, just assembly of a few timesavers. My daughter has always loved decorating the top with the leftover pieces of dough. I love that my-too-cool-for-words tween still loves to do this.

Love or hate the method - the results were delicious.

Chicken Pot Pie

1 package of refrigerated pie crusts

1 rotisserie chicken

2 cans of cream of potato soup

1 package of frozen vegetables (whatever mixture you prefer)

1/3 cup milk

a few sprigs of thyme

salt and pepper

1. Preheat over to 375.

2. Lay one of the pie crusts in a pie pan.

3. Chop chicken (I only use the white meat, but you can use dark as well). You should have about 2-3 cups.

4. Thaw vegetables by quickly rinsing them in a colander and running warm water over. Place in a large bowl.

5. Add chicken, soup, milk, thyme, salt, and pepper to bowl. Stir until combined.

6. Pour into pie crust.

7. Lay second pie crust over pie plate. Remove any excess dough with a paring knife. Crimp edges to seal pie. Use a fork to poke some holes into top of crust. Use excess dough to decorate top of pie. Use cookie cutters, knife, or let the kids use it as play-doh to create their own shapes.

8. Bake for 45-55 minutes until golden brown. Let sit for a few minutes before cutting.