Ma McKibben's Chicken Pot Pie

2 pie crust (I just use frozen crust and let them thaw while preparing filling)
3 Chicken breasts cooked and diced (I boil chicken with 1-2 cubes of chicken bouillon)
3 Large Potatoes diced (boil until soft)
1/2 C. Cooked Peas
1/2 C. Cooked carrots (diced)
* I like to add onion flakes and Braggs seasoning to water when boiling veggies.

In Separate bowl combine
1 Can of Cream of Chicken Soup
1/2 Can of milk
1 Cup of Cheddar Cheese
1 Envelope of Lipton Onion Soup Mix Powder

Combine all ingredients in a bow land fold together. Fill pie crust and bake @ 350 for 40-50 minutes.
I'll sometimes cover the pie with tin foil for the first 20-30 minutes so it doesn't get burned on top.