3 lbs. boneless chicken- dark or white or combo
1 can chicken broth
1 can cream of chicken soup
fresh carrots
1 can each of peas, corn, and green beans
pilsbury pie crusts (2 seperate boxes)= 4 crusts total
Open all the vegtable cans and drain the liquid from veg cans into large pot ( do not add veggies yet), add chicken, broth, soup, and carrots boil till chicken & carrots are done.
next remove chicken, chop into small pieces and return to pot and return to a boil
thicken with corn starch
remove from heat add the rest of the veggies. it should be thick as stew or even thicker.
Place crust's into 2 pie pans, pour chick stew into each one and cover with other pie crusts cut a few slots in crust// cook 1/2 hour @ 350 and remove from oven and let sit for at least another 1/2 hour to kinda of gel up.
easy squeezy and really good, enjoy! makes 2 pies and its great the next day too!