Martie: So easy, tasty, and fast.
2 boneless, skinless chicken breasts
2 10 oz cans cream of chicken soup
1 16 oz bag frozen mixed veggies
salt, pepper, poultry seasoning to taste
2 pie crusts (purchased or home made)
In a large pan, salt water and boil chicken breasts 20 minutes. Set out veggies to defrost. Rinse and cube chicken. Combine chicken, soup, veggies, and seasonings. Pour into pie crust, cover with second crust, seal, flute, slit, and bake at 425° 30 – 40 minutes or until crust is golden.
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