Valu Time Creamy Chicken Pot Pie

• 1 lb chicken tenderloins
• 1/2 teaspoon garlic salt
• 1 (16 ounce) can cream of chicken soup
• 1 (16 ounce) can cream of mushroom soup
• 1 (16 ounce) can mixed vegetables
• 2 frozen pie crusts

1. Take pie shells out of the freezer, lay one flat leaving the other in the pie pan to thaw.
2. Boil chicken until internal temperature reaches 165 degrees Fahrenheit.
3. Place cooked chicken & all other ingredients in a bowl, stir to combine.
4. Fill pie crust resting in the pie pan with all the ingredients. (Caution: don't make the mistake I did and fill the pie tin too full. Otherwise, you won't be able to get the top pie crust to seal).
5. Place the other pie crust on top, pinching sides together to seal.
6. Brush the top with an eff white (lightly beaten) for a golden brown finish before placing in the oven.
7. Bake at 350 degrees for 20 minutes until crust is golden brown.

chicken, garlic salt, cream of chicken soup, cream of mushroom soup, mixed vegetables, frozen pie crusts

Taken from www.food.com/recipe/valu-time-creamy-chicken-pot-pie-514066 (may not work)