Super Fast & Easy Chicken Pot Pie - cooking recipe

Ingredients

2 (9 inch) deep dish pie shells
3 chicken breasts (or canned chicken can be used)
1 cup canned carrot
1 cup frozen peas
1 cup frozen corn
1 (2 3/4 ounce) can French-fried onions
2 (10 3/4 ounce) cans cream of chicken soup (undiluted)
1/4 teaspoon salt

Preparation

Preheat oven to 375\u00b0F.
Prick bottom of 1 pie shell all over with fork.
Bake, uncovered, for 10 minutes.
Set second pie shell aside to thaw a bit.
Combine chicken, vegetables, onions, soup and salt.
Fill bottom of the partially baked pie shell with mixture.
You will have to mound it up--but don't worry it doesn't get real runny.
Place second pie shell on top.
Prick with fork 6 times.
Set on foil covered oven rack or pan to catch any spills.
Bake, for approx 1 hour.
Enjoy!