Chicken Pot Pie I

Ingredients

• Servings: 1
• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 (15 ounce) cans mixed vegetables, drained
• 1 recipe pastry for a 9 inch double crust pie

Recipe

• boil or steam the chicken breasts until done. dice.
• mix together undiluted soup, canned vegetables, and diced chicken. pour mixture into pie shell, and cover with the second crust. crimp the edges, and make slits in the top crust.
• bake at 375 degrees f (190 degrees c) for 45 minutes, or until crust is golden brown.