Simple Chicken Pot Pie

3/4 lb chicken, cubed
Generous sprinkle of Montreal chicken seasoning
Sprinkle of garlic
2 cups frozen mixed vegetables
1 1/2 cups frozen cubed hash brown potatoes
1 can cream of mushroom soup

1/2 can milk

2 Tbsp sour cream with chives
Generous sprinkle of lemon pepper
1 refrigerator pie crust

Place cubed chicken in a baking pan and sprinkle with chicken seasoning and garlic. Bake approx 40 minutes, or until done. Cool and drain chicken, and be sure it is fully chopped. Mix soup, milk, sour cream & lemon pepper. Mix cooled chicken with frozen potatoes & veggies. Add mushroom sauce to frozen chicken mixture and stir well. Pour chicken mixture into a greased 8x8 baking pan. Top with pie crust. Put slits in crust in several places to allow for steam. Cover with foil and freeze.

To bake from frozen: Create a tent with the foil. Bake from frozen 1 1/2 hours at 375F. Remove foil and bake another 10-15 minutes until pie crust is baked. Can also defrost in refrigerator, but only bake for 1 hour, then brown. Serve with jello salad and crusty bread.