Easy Chicken Pot Pie - cooking recipe

Ingredients

2 (9-inch) refrigerated pie crusts (found in dairy case with canned biscuits, etc., not the frozen ones)
3 or 4 medium chicken breasts (boiled and chopped into chunks)
1 (16 oz.) can mixed vegetables, drained
1 can cream of chicken soup
1 small can sliced mushrooms (optional)
1 small (8 oz.) can green beans
1 small (8 oz.) can corn or peas or any other vegetable you like
1 chicken bouillon cube, diluted in 1/4 c. water

Preparation

Fit 1 pie crust into bottom of 9-inch pie plate.
Combine all other ingredients and spoon into the pie crust.
Fit the other pie crust on top of this mixture.
Mold and flute edges.
Cut slits in top crust.
Bake at 400\u00b0 for 45 to 50 minutes.
Let stand 10 minutes.
(May spill over in oven.)