Foolproof Chicken Pot Pie - cooking recipe

Ingredients

10 3/4 ounces cream of mushroom soup
10 3/4 ounces cream of broccoli soup
4 boneless skinless chicken thighs
15 ounces mixed vegetables
1 ready-made pie crust

Preparation

Pre-heat oven to 350.
Place chicken thighs in bowl, cover with water and microwave for 20 minutes.
Place one of the pie crust in bottom of square corning ware dish and then mix cream of mushroom and cream of broccoli together. Drain mixed veggies and stir them into soup mixture.
Once chicken is done, drain water and slice into bite sized pieces. Add to mixture and then top with remaining pie crust. Poke holes in top of pie crust and place in oven.
Allow to cook for 45 minutes or until golden brown.