1 whole chicken, cut up
1 can each cream of mushroom soup & cream of chicken soup
1 pkg. Pillsbury all ready pie crust
2 tbsp. Mrs. Dash course
1 sm. onion, chopped

Place chicken, onion and Mrs. Dash in large stock pot. Cover with water and bring to a full boil. Reduce heat to medium high and cook 45 minutes. Remove chicken and reserve broth. Remove all skin and discard. Remove meat from bone and tear into shredded bite-size pieces. Set aside.

In a 2 quart saucepan mix and bring to a boil soups and 2 cups of reserved broth. Reduce heat to warm. Prepare 9 inch deep dish pie plate with the already pie crust per package directions. Place chicken in pie shell. Pour 1/2 of soup/broth mixture over chicken. Place other pie crust over top per package directions. Bake according to pie crust directions. When served, spoon reserved soup/broth mixture over slice.