3 chicken breasts (or other parts equal size)
1/4 - 1/2 c. chicken broth
1 can mixed vegetables
1 can cream of chicken soup
1/2 can milk
2 (9 inch) pie crusts

Boil chicken until it falls off bone. Set aside until cooled. Cut chicken in small bite size pieces. Drain vegetables. Mix cream of chicken soup well with milk, over low heat. Add chicken, vegetables and broth. Mix well. Put in unbaked pie shell. Bake at 400 degrees for 30 minutes or until golden brown and bubbling.