Chicken Pot Pie

• 2 chicken breasts
• 2 pie crusts, refridgerated and ready to use
• 12 cup milk
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 (14 1/2 ounce) canmixed vegetables, drained
• 2 (10 3/4 ounce) cans cream of potato soup
• 1 potato, Peeled, cubed and boiled until just tender
• 12 teaspoon Accent seasoning

1. Cook chicken how ever youd like.
2. Grill it ,bake it or boil it!
3. Cook until it is done then cut into small cubes, set aside.
4. Place one of the pie crusts into pie plate.
5. Press it down until it fits snug.
6. In large bowl mix chicken, vegetables, soups, potato, milk, salt, pepper and accent togather.
7. Pour into pie crust.
8. Preheat oven to 375.
9. Place second crust on top of mixture.
10. Flute ends to seal.
11. Place butter on top of crust.
12. Bake 40 minutes.
13. Remove from oven and let cool 10 minutes before serving.

chicken breasts, pie crusts, milk, salt, pepper, canmixed vegetables, cream of potato soup, potato, accent seasoning

Taken from www.food.com/recipe/chicken-pot-pie-416695 (may not work)