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- 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
- Cook the chicken breasts by boiling or steaming until fully cooked, then chop into small pieces.
- Combine the rich undiluted soup, savory canned vegetables, and tender diced chicken. Fill the pie shell with the flavorful mixture and top with the second crust. Seal and decorate by crimping the edges and creating slits in the top crust.
- Place the dish in the oven at 375 degrees F (190 degrees C) for 45 minutes, or until the crust turns a beautiful golden brown.
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