"I like shortcuts, but not when they sacrifice end product. This is a basic, easy, but tasty recipe for chicken pot pie that accomodates changes - based on a complilation of several Allrecipies submissions, and a lot of my own tweaking, it's the one I use and by far my favorite."
Place olive oil and chicken pieces in a medium skillet; season LIGHTLY with Montreal Chicken Seasoning, Garlic Salt, and pepper. Cook over medium-high heat until done. DO NOT DRAIN.
Center one pie crust in the pie dish and cut off any excess edges. Use a fork to prick holes in bottom and sides of crust; bake for 5 minutes alone. Remove from oven and turn oven up to 350°F.
Combine cream soups, milk OR chicken broth, cheese, Montreal Chicken Seasoning, Garlic Salt, pepper, and basil in a large mixing bowl; mix thoroughly. Add chicken and vegetables and stir till evenly mixed.
Pour into bottom pie crust. Center the top crust over the mixture and cut off excess crust; push the edge together with the bottom crust. Use a knife to cut 3-4 vents in the middle of the top crust.
Bake until the top crust is golden brown - this will usually take 20-35 minutes depending on the temperature of the filling when it is put in the oven. Don't be afraid to check on it!