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Chicken Pot Pie

Chicken Pot Pie

 Source: Linda Kahler (adapted)

Ingredients:
2-3 chicken breasts, cooked and chopped
1 large can of Veg-All mixed vegetables
1 can cream of chicken soup
2/3 cup chicken broth
4 tablespoons butter, melted
seasonings to your liking
2 pie crusts

Directions:
Place one pie crust in the bottom of a pie plate. Set the other crust aside. Combine the remaining ingredients in a large bowl, stirring to combine. Pour the mixture into the pie plate. Top the pie with the second crust and crimp the edges. Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet in case it bubbles over in the oven. Bake at 350 for 45 minutes or until the crust starts to brown.
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