Chicken Pot Pie
- 1-1/2 pounds boneless, skinless chicken breast, diced
- 2 frozen pie pastry shells, thawed
- 1 can cream of chicken soup
- 1 16 oz. package frozen mixed vegetables, cooked
- 1/2 cup milk
Brown diced chicken in a skillet with a little cooking oil until no longer pink. Drain. Mix the chicken, soup, vegetables, and milk together until blended. Salt to taste. In a pie plate, unroll pastry shell and spoon chicken mixture into the center. Top with the other pastry shell, and pinch the edges together. Brush the top crust with softened butter or margarine. Bake at 350°F for one hour or until top shell is golden brown.