Chicken Pot Pie

2 boneless, skinless chicken breasts, diced
1 cup frozen peas & carrots
1 small onion, diced
1 potato, peeled & diced
2 rolled prepared pie crusts
1 can cream of chicken soup
2/3 cup cream
garlic salt/pepper
4 chicken bullion cubes

In a medium skillet, saute diced chicken and onion in 1-2 TBS olive oil, sprinkling with garlic salt and pepper. Once chicken is almost finished cooking, add the diced potato. Continue to cook all ingredients for about 5 minutes. Add the 4 bullion cubes and crush them until dissolved. Add the peas and carrots, soup, and cream. Stir until uniform throughout, and bring back up to heat. Roll out one pie crust into bottom of pie plate and pour mixture into the crust ... it will be heaping. Unroll the top pie crust onto the top of the pie. Tuck the excess pie crust under the edges of the deep dish pie crust. Bake, on a cookie sheet [in case some bubbles over], at 400* for 15-18 minutes, or until pie crust is golden brown. If you like lots of crust ... this is the pot pie for you ... eat it from the sides. If you don't like a lot of crust ... take yours from the middle. YUM!