CHICKEN POT PIE

By jkenb

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Ingredients

1 recipe pastry for a (10 inch) double crust
pie
4 boneless chicken breast halves, cooked
and diced 1 (10.75 ounce) can condensed cream of
chicken soup
1 (10.75 ounce) can condensed cream of potato soup
2 (15 ounce) cans mixed vegetables, drained
1 can corn

Details

Preparation

Step 1

Preheat oven to 365 degrees F (185 degrees C). Fit bottom pastry into a 10 inch pie plate.
In a large bowl, combine chicken, soup, and vegetables. Mix well and pour into crust. Cover with top pastry. Seal edges and cut steam vents in top.
Bake in preheated oven for 45 minutes, until crust is golden brown.