2 cans Campbell's cream of chicken soup
1 pkg. pie shells (2 inc a pkg., 9 3/8 inch)
1 sm. pkg. peas & carrots
2 stalks celery
1 (3 oz.) can mushrooms
1 (1 to 1 1/2 lb.) pkg. chicken breast fillets
Milk
Olive oil

Add 2 cans of soup to 1 soup can full of milk to pot. Cook on low heat and stir until creamy. In another pan cook peas and carrots and celery also at a low temperature. Cut up chicken into cubes and cook in 1 tablespoon of olive oil until centers are no longer pink. Add peas, carrots, celery (after draining), drained mushrooms and chicken to soup. Stir thoroughly. Take one of the thawed pie shells and gently pop it out of its pan. Flatten shell and mend any cracks by pinching together. Add soup mixture to remaining pie shell. Carefully place flattened pie shell on top and crimp around edges. Poke a few holes to allow for the release of steam. Cook in oven at 400 degrees for 45 minutes or until shell is brown.