Chicken Pot Pie

• 2 boneless, skinless chicken breasts, OR 4 boneless, skinless chicken thighs, boiled and chopped
• Pastry for a 9-inch double crust pie
• 2 cups mixed frozen vegetables
• 1 tsp thyme
• 1 tsp summer savory
• ½ can cream of mushroom soup
• 1 can cream of potato soup

1. Preheat oven to 400°F (205°C).
2. Steam vegetables for 3 minutes on stovetop and drain.
3. Combine chicken, veggies, thyme, savory, and soups in a bowl.
4. Fill pie shell with mixture. Cover with another crust, crimp edges, and cover in foil. 
5. Bake for 30 minutes. Remove foil and bake for an additional 30 minutes.
6. Remove from oven, let stand, and serve.