Chicken Pot Pie 

2 chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables
2 -9 inch pie crusts
                   
1. Boil or steam the chicken breasts until done. Dice. 
2. Mix together undiluted soup, canned vegetables, and
   diced chicken. Pour mixture into pie shell, and cover
   with the second crust. Crimp the edges, and make slits
   in the top crust. 
3. Bake at 375 degrees F for 45 minutes, or until crust is 
   golden brown.