Makes 2 large pies
4 Large Chicken Breasts cooked and cubed
1 Large (22.6 oz.) can of Cream of Chicken Soup
1 16 oz. bag of frozen mixed vegetables
4 pie crust (Can use homemade or pre-made)
2 – 9 inch pie pans
Preheat oven to 350 degrees. In each 9 inch pie pan lay out 1 pie crust. Place half of the mixed ingredients in each crust. Top with the remaining crust. Pinch edges together around the sides and make a slit in the center of top crust. Bake for 25-30 minutes until crust is golden brown. Enjoy!
*When freezing Chicken Pot Pie, I like to use Aluminum Foil Pie Pans wrapped first in plastic wrap and then foil. To bake, remove plastic wrap and foil, thaw in fridge overnight and cook as directed above.