This is a very good recipe I got from my son and daughter-in-law a while back. I have make it many times and it always turns out great. I always make it in the deep pie dish they gave me.
Chicken Pot Pie
1 box red Pillsbury pie crust
4 chicken breast cooked and cut up in chunks (I only use two chicken breast)
1 can cream of chicken soup
1 can cream of celery soup
1 can Veg-all Original Mixed Vegetables (drained)
1 cup chicken broth
1 teaspoon salt and 1/2 teaspoon of pepper
Mix all together. Pour into pie shell. Cover with second pie shell crust. Seal edges and flute. Cut slits in top for the steam to escape.
Cook 1 hour at 350 degrees or until brown. Put a large piece of heavy duty foil under the pie to catch any drips.
