• 2 pie crusts
  • 3 Boneless chicken breasts
  • 1/2 cup chopped carrots
  • 1/2 chopped onion
  • 3 cloves of garlic, diced
  • 1 can cheese soup
  • 1/2 cup chicken broth
  • 3/4 can milk
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • salt, pepper, and oregano

Preheat oven to 350.

Chop chicken breast, place in pot with carrots and cover with water. Bring to boil and cook until chicken is done.

(I had some precooked chicken that was frozen, and some frozen carrots as well. I cooked them together until the carrots were almost done.)

While chicken is boiling, sauté onions in medium pan. Add soup and milk. Cook until bubbly.Add corn and peas to soup mix, cook until heated.

When chicken is done, drain add salt, pepper and oregono.

Combine with soup mixture. It will be very thick.

Place one pie crust in glass pie pan. Pour mixture into pan. Place the second pie crust over the top. Poke holes throughout the top.

Cook for 35-40 minutes.  For the last 5 minutes increase oven to 400 to brown the top.


You can also substitute cream of chicken/mushroom soup for the cheese soup and chicken broth.

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