Servings: 6 servings

~ 1 box rolled pie crusts (2 per box- in biscuit section of grocery) ~ 1 box rolled pie crusts (2 per box- in biscuit section of grocery)
~ 4-6 cooked boneless skinless chicken breasts ( I cook mine in the crock pot while i'm at work so they are done when I come home ~ 4 to 6 cooked boneless skinless chicken breasts ( I cook mine in the crock pot while i'm at work so they are done when I come home
~ 1 can cream of chicken soup ( I use healthy version) ~ 1 can cream of chicken soup ( I use healthy version)
~ 1 can cream of potato soup ~ 1 can cream of potato soup
~ 1-2 bags of cooked mixed vegetable of your choice ( microwave steam versions are great) ~ 1 to 2 bags of cooked mixed vegetable of your choice ( microwave steam versions are great)
~ milk or chicken broth/stock ~ milk or chicken broth/stock
~ salt & pepper ~ salt & pepper
~ pie pan for baking ~ pie pan for baking

1. Chop chicken into small pieces & place in a large mixing bowl.
2. Add cooked vegetables, can of cream of chicken & can of cream of potato to chopped chicken. Mix well.
3. Add milk or chicken broth/stock to chicken mixture. Add as little or as much as wanted to reach desired consistancy.
4. Salt & pepper to taste.
5. Roll out 1 pie crust onto pie pan.
6. Pour chicken mixture into pie pan on top of rolled out crust. Spead out evenly.
7. Roll out second pie crust on top of chicken mixture. Press edges of top crust & bottom crust together & seal. Cut slits in top of crust so pie can vent during cooking.
8. Place pie on a cookie sheet & bake at 450 F for 45 min- 1 hour until crust is golden brown. ( cookie sheet keeps spillovers under control