Mama D's Chicken Pot Pie

Mama D's Chicken Pot Pie

3 large chicken breasts, cooked and chopped

1 large container chicken broth

1 large or 2 small cans cream of chicken soup

2 cans mixed vegetables without potatoes

1 can diced potatoes

Milk (about 3 cups)

Salt and pepper

2 packages (Pillsbury) refrigerated pie crusts

Boil boneless, skinless chicken breasts in chicken broth, adding water is necessary to cover chicken while it cooks. Drain and chop into bite sized pieces.  Preheat oven to 375 degrees and line two 9" cake pans with pie crust dough. In large bowl, mix cream of chicken soup with equal amount of milk and whisk until smooth. Add chicken, mixed vegetables, potatoes and salt and pepper to taste. Divide filling between the two dough lined pans then cover with remaining pie crust dough. Trim and flute edges, cut several slits in top pie crust. Bake at 375 degrees 50-60 minutes or until crust is golden brown and filling is hot and bubbly. Cool slightly before cutting. Tip: set pie crust dough out of refrigerator for 10-15 minutes prior to using to make it easier to work with. Don't use mixed vegetables with potatoes or the vegetable to potato ratio will not be right.