10 pieces cut up chicken
2 (two crust) pkgs. pie shells
4 sm. potatoes, cooked and chopped
1 (10 oz.) pkg. frozen carrots, cooked
2 (10 oz.) cans cream of chicken soup
2 tbsp. melted butter

Rinse chicken and pat dry. Cook in water to cover until tender, drain. Debone chicken. Fit half the pastry into 9x13 baking dish, using package directions and sealing edges.

Combine chicken, potatoes, carrots and soup in bowl and mix well. Spoon into prepared dish. Top with remaining pastry; seal and trim edges. Brush top with butter, cut vents. Bake at 350 degrees for 20-25 minutes or until brown. 8 servings.