Chicken Pot Pie

• 6 chicken breasts or 1 whole fryer chicken
• 2 cans cream of chicken soup
• 1 (6 oz.) box chopped broccoli
• 1 can mixed vegetables, drained
• 4 to 6 oz. grated cheese
• 2 Pet-Ritz pie crusts
• 1 lb. boneless round steak, cut into thin strips
• 1 c. sliced or quartered onion
• 1 1/2 c. diagonally sliced celery
• 2 green peppers, sliced
• 1/2 tsp. salt (optional)
• 1 tsp. chopped garlic
• 1/2 tsp. pepper
• 1/2 tsp. sugar
• 2 c. beef broth (fat removed)
• 4 Tbsp. cornstarch
• 1/2 Tbsp. soy sauce
• 1/2 c. water

1. Spray a large skillet with a nonstick coating.
2. Stir-fry beef strips until browned.
3. Add all but the last 3 ingredients and simmer, covered, for 5 to 10 minutes.
4. Meanwhile, mix cornstarch with soy sauce and water.
5. Stir into hot mixture and continue cooking until thickened.
6. Serve over noodles or quick cooking brown rice.

chicken breasts, cream of chicken soup, broccoli, mixed vegetables, grated cheese, petritz pie crusts, boneless round steak, onion, celery, green peppers, salt, garlic, pepper, sugar, beef broth, cornstarch, soy sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=535378 (may not work)