Mom's Best Chicken Pie

2 T. canola oil (salt,pepper)
3 stalks celery, with leaves, chopped
1 large or 2 small carrots, slice thin (& cut slices in 1/2 or 1/4)
1 cup diced onions
3-4 red skinned new potatoes, sliced thin/and cut small
1 cup fresh mushrooms, chopped
1 cup English peas (frozen work well)
1 can Kirkland chicken
1/2 can cream of mushroom soup
1/4 can milk
1 whole wheat pie crust

Thaw pie crust with moist paper towel over it to keep from drying out.

Prepare celery and carrots. Heat oil in large skillet over medium/med-high heat. Add celery, carrots, onions, salt & pepper; stir to coat. While these saute, prepare potatoes and add to pan, then mushrooms last. Stir and cook until potatoes are tender (5-10 minutes). Pour all into a large (10" deep dish) pie pan. Layer peas over other veggies.

Drain chicken and layer over vegetables. Mix soup and milk together and pour over chicken. It will not be a lot of gravy.

Turn oven on to begin preheating to 400 degrees. If crust is still cold and not pliable, set (with moist paper towel) in oven for just a couple of minutes. Turn crust out of pie tin over chicken & veggies and press down and shape to pan. Use sharp knife to make several slits to vent.

Bake at 400 for 35-40 minutes until edges of crust begin to brown.

Southwest Soup

This turned out really good! And SUPER easy.

1 box V8 brand Southwest Corn Chowder
1 large can diced tomatoes
2 regular cans pinto or chili beans
1 T. Mrs. Dash Soutwest Chipotle Seasoning
1 t. Mrs. Dash Extra Spicy Seasoning

Mix all together and heat over low until hot. I mixed mine together the night before. Serve with cheese quesadillas (or tortilla chips), avacado, sour cream and salsa.