Chicken Pot Pie Bake

Preheat the oven to 425 degrees F.

In a large mixing bowl whisk together the cream of chicken soup, milk, pepper, and onion powder.

Stir in peas, carrots, and chicken. Set aside.

On a lightly floured surface unroll the pie crusts and roll each gently into a rectangle shape. Do not roll too thin. Cut one crust in half. Add each half crust onto a whole crust and roll gently to blend the edges.  Form each new crust into a rectangle slightly larger than a 9x13 inch glass baking dish.

Press the first crust across the bottom and up the sides of a 9x13 inch glass baking dish. Press the crust all the way to the top edge. If you have a little overlap, that is ideal.

Pour the soup mixture into the crust and spread evenly.

Place the second crust over the top of the baking dish. Pinch together the bottom and top crusts where they meet at the edge. If needed, tuck some of the excess from the top crust down along the outer edge of the bottom crust and pinch to seal

Cut a few slits in the top crust to allow steam to escape while baking.

Bake for 50 to 55 minutes or until the crust is golden brown and filling is hot and bubbly.  Cover the crust edges with aluminum foil to prevent over-browning if the top isn’t browned yet.