Super Fast & Easy Chicken Pot Pie

• 2 (9 inch) deep dish pie shells
• 3 chicken breasts (or canned chicken can be used)
• 1 cup canned carrot
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (2 3/4 ounce) can French-fried onions
• 2 (10 3/4 ounce) cans cream of chicken soup (undiluted)
• 1/4 teaspoon salt

1. Preheat oven to 375u0b0F.
2. Prick bottom of 1 pie shell all over with fork.
3. Bake, uncovered, for 10 minutes.
4. Set second pie shell aside to thaw a bit.
5. Combine chicken, vegetables, onions, soup and salt.
6. Fill bottom of the partially baked pie shell with mixture.
7. You will have to mound it up--but don't worry it doesn't get real runny.
8. Place second pie shell on top.
9. Prick with fork 6 times.
10. Set on foil covered oven rack or pan to catch any spills.
11. Bake, for approx 1 hour.
12. Enjoy!

dish pie shells, chicken breasts, carrot, frozen peas, frozen corn, onions, cream of chicken soup, salt

Taken from www.food.com/recipe/super-fast-easy-chicken-pot-pie-19753 (may not work)