Skinless, boneless chicken breast halves
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
- Boil chicken breasts until done. Dice the chicken breast.
- 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.
- Bake the Chicken Pot Pie at 375° F (190° C) for 45 minutes, or until golden brown.