Chicken Pot Pie

This recipe makes TWO 9" pie plate chicken pot pies. Perfect to freeze, use as leftovers, or to give to someone who could use a home-cooked meal. :)

4 Pillsbury refrigerated pie crusts (sold in packages of 2)

2 cans of cream of chicken soup

1 bag of frozen mixed vegetables (carrots, corn, peas, and cut green beans is what I use)

1 15 oz. can of diced chicken OR 3 boneless skinless chicken breasts (cooked and diced)

Press one pie crust into the bottom of each pie plate. In a large mixing bowl, stir together chicken, vegetables and soup. Divide into pie plates. Place another pie crust over each of the pot pies, pressing edges down with a fork. Cut a slit in the top of each pot pie to let out steam (otherwise you'll have a mess!). Bake on 350 for 60 minutes or until the top crust is lightly browned and flaky. Enjoy!