INGREDIENTS:
1 box Refrigerated Pie Crust (2-crust)
3 pieces Boneless, Skinless Chicken Breasts
½ cup Carrots, Chopped
½ whole Onion, Chopped
1 can Cream Of Mushroom Soup (10 Ounce Can)
¾ cans Milk Or Water
½ cup Canned Corn
1/2 cup frozen peas
Salt And Pepper, to taste
DIRECTIONS:
Preheat oven to 355 degrees. Roughly chop your chicken breasts, place in a small pot and cover with water. Add a dash of salt and the carrots. Bring to a boil and cook until chicken is done. While chicken is boiling, in a medium sized pot cook onion until translucent. Add the cream of mushroom soup and the can of water or milk. Cook until bubbly. Add the corn and peas to the soup mixture. Cook until heated through. Season with salt and pepper. When chicken is done, drain the water and add chicken and carrots to soup mixture. It should be very thick. Place one pie crust in your glass pie pan. Make sure to go over the edges, so the mixture doesn’t spill over. Pour the chicken/soup mixture into the pie pan. Place the second pie crust over and press the edges together. Poke holes throughout the top. Bake for 35-40 minutes.
