Classic Chicken Pot Pie

1. 1

   Boil chicken breasts in water and 3 cups of chicken stock until chicken easily falls apart with fork; about 1.5-2 hours. Remove chicken and preserve liquid. Shred the chicken. Return chicken to liquid and bring to a boil. Simmer for 15 minutes, adding more chicken stock if needed. Add can of Cream of Chicken Soup, the 3 cans of drained Veg-all and pepper to taste. Cook over medium heat for about 20 minutes.

2. 2

   Place dishes with bottom pie crusts in the oven on 425 for approximately 8-10 minutes. Remove from oven and fill with chicken mixture. Place top pie crusts over mixture, slice openings to vent and bake at 425 for 30-45 minutes.

* Per serving · 4 servings · Values may vary.

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