- 1 box refrigerated pie crust, left at room temperature
- 1/4 Cup butter
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 12 Ounces can potato and leek soup
- Salt, to taste
- Pepper, to taste
- 1/2 Cup milk
- 3 Cups rotisserie chicken, cooked, shredded
- 1 Cup frozen mixed vegetables, thawed
Preheat the oven to 350 degrees F.
Make pie crust as package directs, using a 10-inch pie pan.
In a saucepan, melt the butter over medium heat and add in the onions and garlic. Cook for 3 minutes, stirring occasionally, until the onions are translucent and tender; add salt and pepper to taste. Add in the potato and leek soup and the milk, stirring until the mixture has thickened. Add in the chicken and frozen vegetables.
Remove mixture from heat and spoon it into the prepared pie crust. Top the mixture with the second crust, seal the edges, and cut a slit at the top.
Bake in the oven for 35 minutes or until the crust is golden brown on top.