Simple Cooking - Chicken Pot Pie

1 pound of boneless, skinless chicken breasts
2 cans of cream of chicken soup
2 cans of mixed vegetables
1 box of refrigerated pie crust

Boil the chicken until done. Chop the chicken and place in a mixing bowl. Add the cream of chicken soup and the vegetables. Place in a pie pan on top of one layer of pie crust. Place the other layer of pie crust on top and cut slits in the top for venting.

Put a ring of aluminum foil around the edges of the pie crust and bake on 375 for 30 minutes. After the first 30 minutes, remove the foil and bake for another 30 minutes. The foil keeps the crust from burning.

This recipe came from John's wife, Amy. They like to use one can of cream of chicken with herbs and then one can of regular cream of chicken for an extra flavor kick.

If you have a quick and easy recipe to share, send it to john@wafj.com. If we use yours on the air, you'll get a thank you gift.