2 pie crusts
2 whole chicken or turkey breasts, skinned and boned
1 (10 oz.) pkg. frozen peas and carrots
1/2 pkg. frozen corn
1 can cream of mushroom soup
Seasoned salt

Preheat oven to 375 degrees. Line 9-10 inch pie pan with 1 crust. Cube chicken, lightly brown in Teflon pan. Layer over crust: chicken, peas and carrots, corn, seasoned salt to taste and cream of mushroom soup. Top with second crust. Bake for 35-40 minutes.

VARIATION: Use 2 cans turkey gravy instead of soup.