February 16, 2011

Chicken Pot Pie 1

4 Skinless, Boneless Chicken Breast Halves

10.75 oz can Condensed Cream of Chicken Soup
2 (15 oz) cans Mixed Vegetables, drained
1 recipe pastry for a 9" double crust pie
Boil or steam chicken breasts until done. Dice. Mix together undiluted soup, canned vegetables, and diced chicken. Pour mix into pie shell and cover with 2nd crust. Crimp edges and make slits in top of crust. Bake at 375 degrees for 45 min or until crust is golden brown.