Easy Chicken Pot Pie

• 18 inches deep dish pie shells
• 10 34 ounces cream of chicken soup
• 15 ounces mixed vegetables
• 5 ounces chicken
• 2 tablespoons butter, melted

1. Bring pie crusts to room temperature, set aside.
2. Mix the next 3 ingredients together, set asid.
3. Place one pie crust in a 9" deep dish pie pan, pour vegetable mixture into pie crust.
4. roll out remaining crust, arrange on top of pie.
5. seal and pinch edges.
6. vent top crust and brush with butter.
7. Bake at 350 until golden, about 30-40 minutes.

dish pie shells, cream of chicken soup, mixed vegetables, chicken, butter

Taken from www.food.com/recipe/easy-chicken-pot-pie-371413 (may not work)