Chicken Pot Pie
1 box roll out pie shells (be sure they have 2 pie shells in the box)
1 can no salt added veg-all, drained
2 cans low sodium cream of mushroom or cream of chicken soup
2-3 boneless, skinless chicken breasts
black pepper to taste
Preheat oven to 400 degrees. Grease a pie pan and lay one pie shell down. Boil the chicken breast until done (approx 10 minutes). Cut into bite size pieces. Mix in veg-all, canned soup and pepper (approx 3-5 shakes). Pour into pie shell. Top with other pie shell and crimp sides so that the pie is sealed. Bake for 30-45 minutes or until top is slightly golden in color. Let cool 10-15 minutes so that it sets up nicely.
Makes great leftovers!