2 Family size cans of Campbell’s Cream of Chicken Soup
4-5 Chicken Breasts
4 cups of frozen vegetables
3-4 lbs red potatoes cut into bite size pieces
2 Ready-Made Pie Crusts
Preheat Oven to 400 degrees
Steam the chicken breasts in a vegetable steamer for 25-30 minutes then dice into bite size pieces.
Cut the potatoes into bite size pieces as well and boil them until soft.
Mix cut chicken, potatoes, and vegetables together in a large bowl and add the cans of soup.
Mix until everything is coated well. *Add a small about of water if the sauce is too thick.
Add garlic salt, salt, and pepper to taste.
Scoop the mixture into the pie crusts.
Make a few small cuts on the top of the pot pie and brush with butter. Bake until the top is golden brown.
Note: This recipe is also wonderful just baked in a casserole dish instead of pie crusts!