INGREDIENTS:
3-4 boneless, skinless chicken breasts
2 refrigerated pie crusts
1 (26 oz.) can cream of chicken soup
2 cups frozen mixed vegetables
1 cup chicken stock
DIRECTIONS:
1. Preheat oven according to pir crust package directions.
2. Cut chicken into cubes. Put chicken in a skillet and cook over medium heat until cooked through. You want the pieces to have that pretty brown color.
3. In a large bowl mix together the cream of chicken soup, mixed vegetables, chicken stock and chicken.
4. You may need to roll your bottom pie crust slightly depending on the size of your pan. I used a 9"x13" dark pan. I have to slightly roll my dough to fit in the bottom of the pan and draw it up the sides half way.
5. Pour your chicken mixture into the pan on top of the bottom pie crust. Smooth and even it out.
6. Put your second pie crust on the top of chicken mixture. Push the crust down gently into the bottom crust and pinch against the sides of your pan.
7. Make slits in the top crust to allow steam to escape.
8. Bake pie according to crust package directions. Mine took 15 minutes. You want the top to be brown but not burned.
**You can absolutely make this recipe with a Rotisserie chicken. It is cuts about 15 minutes off prep time and it tastes FANTASTIC!
