Easy Chicken Pot Pie - cooking recipe

Ingredients

2 prepared pie crusts
2 c. cooked, cubed chicken (great for leftovers)
1 box Knorr leek soup mix, prepared as directed
1/2 pkg. frozen mixed vegetables or your choice

Preparation

Place bottom crust in large pie plate.
Place cubed chicken in crust.
Cook soup as directed.
Let cool about 10 minutes.
Pour soup over chicken.
Top with frozen vegetables.
Cover with top crust.
Make slits in crust for steam.
Top with 2 pats margarine. Bake in 325\u00b0 oven on cookie sheet, in case of overflow, for 45 to 50 minutes.