Easy Chicken Pot Pie

This is a chicken pot pie recipe I tried a few years ago and have been making for Thanksgivings Day ever since. It came out really good, is extremely easy to make relative to classic Chicken Pot Pie recipes, and is delicious. BTW since your using cream of chicken soup you can also make this without the cooked chicken. Still tastes great but doesn't have the bigger bits of chicken in it.

Ingredients:
2 (10 oz) cans Campbell's Cream of Chicken Soup
2 (about 9 oz) packages frozen mixed vegetables, thawed
2 cups cubed, cooked chicken
1 cup chicken broth combined with 2 tablespoons flour
2 Pillsbury pie shells

Directions:
Preheat oven to 400°F. Mix soup, vegetables, cooked chicken, and broth. (The mixture should be sort of thick.) Place in pie shells. Bake for 35 minutes until golden.

Although the original recipe didn't call for it we decided to cover each pie with the dough from two more pie shells. This is an optional step but it seemed to work really good.

Number Of Servings:One, for me, but for normal people there are quite a bit of servings as these are two heaping pies.

Preparation Time:15 minutes

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