Classic Chicken Pot Pie

Comfort food

• Ready In: 2 hrs 30 mins
• Serves: 8-10
• Yields: 2 pies

Ingredients

• 4 -6  chicken breasts
• 3 -4  cups  chicken stock
• 1 (10 ounce) can  cream of chicken soup
• 3 (15 ounce) cans  Veg-All
• 4  pie crusts
•  pepper

Directions

1. Boil chicken breasts in water and 3 cups of chicken stock until chicken easily falls apart with fork; about 1.5-2 hours. Remove chicken and preserve liquid. Shred the chicken. Return chicken to liquid and bring to a boil. Simmer for 15 minutes, adding more chicken stock if needed. Add can of Cream of Chicken Soup, the 3 cans of drained Veg-all and pepper to taste. Cook over medium heat for about 20 minutes.
2. Place dishes with bottom pie crusts in the oven on 425 for approximately 8-10 minutes. Remove from oven and fill with chicken mixture. Place top pie crusts over mixture, slice openings to vent and bake at 425 for 30-45 minutes.