2 unbaked pie crusts
1/2 tsp. salt
1/2 med. onion, chopped
1 can cream of chicken soup
1 chicken breast, boned & cubed
1/2 can water
1/4 tsp. pepper
1 potato, cubed
4 tbsp. butter

Preheat oven to 400 degrees. Brown for 5 minutes chicken, onion and potato in butter. Season with salt and pepper. Add vegetables, soup and water. Heat to boiling. Stir until smooth. Spoon into one pie shell and place the other crust on top. Crimp edges. Cut 4 slits in top. Bake 30 minutes. Let set 5 minutes before serving.