Servings: 8
Skinless, boneless chicken breast halves 
Mixed vegetables 
2 (15 oz) cans, drained
Recipe pastry for a 9-inch double-crust pie 
Condensed cream of chicken soup 
1 (10.75 oz) can
Chicken Pot Pie
15 m
45 m
Ready in:
60 m
  1. Boil chicken breasts until done. Dice the chicken breast.
  2. Mix soup, vegetables, and chicken in a bowl. Pour into the pie shell. Cover with the second pie crust. Crimp the edges of the pie crusts. Make some slits in the top.
  3. Bake the Chicken Pot Pie at 375° F (190° C) for 45 minutes, or until golden brown.