In fact, he made it for me this week - when I was sick and not feeling up to making myself much more than a can of soup. No, that picture is not from this week. I didn't look nearly so happy.
Here's one recipe you will want to try. Trust me.
2 cans (12.5 oz.) chicken breast, drained
1 double pie crust (we use Pillsbury)
3 T butter
1/2 c. each - diced potatoes, chopped onions
1/4 c. chopped celery
1/2 c. frozen peas & carrots
1 can cream of chicken soup
1/8 tsp. ground white pepper
1/4 tsp. each - ground sage and rosemary, crushed
Melt butter, add veggies. Combine soup, herbs, spices & chicken. Stir into veggie mixture. Place one crust in the pie pan, add the filling, top with the other crust. Poke some holes and make it look cute. Bake 10 min. @ 400, then reduce heat to 350 for 40 mins. or until it's golden brown. Let stand 5 minutes before serving.