Chicken Pot Pie

We're making Chicken Pot Pie for supper. This isn't a hard recipe, and it's decidedly better than those frozen pot pies that are on sale in the grocery rack.
Chicken Pot Pie

Ingredients:
One chicken. I use a rotisserie chicken from the store, but you can buy a fresh fryer and boil it yourself. Or, if you're a country boy, catch one from the yard.
2 lbs mixed veggies. The big bag.
2 cans cream of chicken soup
2 packages of pie crust
Chicken bullion or broth.
Salt, pepper to taste.

Preparation.

If you're using a fresh chicken, boil it until tender. Peel meat from bone, set aside. Boil mixed veggies in chicken bullion or broth. Line a casserole dish with pie crust and bake in a 350 oven until the crust is toasted. Drain veggies, add chicken meat and cream of chicken soup. Salt and pepper to taste. Add to toasted casserole crust. Put a top crust on the pie and bake until the filling is bubbly and the top crust is brown.

Here's a picture before the top crust.

Here's a picture after it comes from the oven.

It's quick, easy, and an old-style recipe. This is comfort food.