Chicken Pot Pie

2 deep dish pie shells
1 chicken boiled and deboned
1 cup chicken broth - saved from boiling chicken
2 cans mixed vegetables
2 cans Cream of Chicken Soup

Spread a deep dish pyrex dish  with non-stick spray.  
Place one pie crust in dish, add chicken.  
Drain vegetables and add to dish.  
Spread chicken soup over vegetables; 
Pour chicken broth over soup.  
Top with other pie crust.  
Cut slits in pie crust.  
Bake at 400 degrees for about 45 minutes or until golden brown.

Susan Anderson