Heat oven to 425 degrees F

Lay the chicken tenderloins (or other chicken pieces) out on a cutting board. Pat dry with a paper towel. Season both sides with salt & pepper. Pour oil into a medium skillet and heat over medium heat. Cook the chicken about 3 - 5 mins on each side or until done. Remove the cooked chicken from the pan and place on a clean cutting board to cool. DO NOT put the cooked chicken onto the same cutting board the raw chicken was on.

While the chicken is cooling, separate your pie crust into 2 pieces. Roll out 1 of the pieces large enough to cover the bottom and sides of the baking dish. I like to use my Deep Dish Oval Baker from Pampered Chef, but any 4 quart baking dish with deep sides will do. Set the other piece of dough aside.

In a medium bowl, mix together the soup (if your using canned condensed soup add 1/4 cup milk per can), green beans, and carrots (you can also add other vegetables if you'd like).

Once the chicken is cooled, cut or shred it into bite sized pieces and mix it into the soup mix. Pour the filling mixture into the pie crust. I like to sprinkle just a little salt & pepper on top.

Roll out the remaining piece of pie crust and lay it on top of the pot pie. Pinch the edges together to seal them so the filling doesn't spill out.

Cut a small slit in the middle of the top pie crust to create a steam vent. If you choose to do a lattice top, you can skip this step.

I like to spread just a little butter over top of my pot pie crust. This step is completely optional.

Bake for 30 - 35 minutes or until the top and edges are golden brown.