2-3 chicken breasts or chicken thighs (or combination of both)
4-6 chicken bouillon cubes
1 large bag of frozen mixed vegetables of your choice (or if you just want to use certain veggies then buy individual bags of each veggie)
1 small onion, chopped
1-2 stalks celery, chopped (optional)
3 small potatoes peeled and cut into cubes (or use precooked canned potatoes just drain the liquid from them)
1 family size cream of chicken soup
1 (8 oz.) pkg. cream cheese, softened to room temperature
2 pkgs. pre-made pie dough (found in the can biscuit section of the store)

Place chicken in pot with enough water to cover. Add salt and pepper to taste (you do not have to thaw chicken if you don't want to). Add 4-6 chicken bouillon cubes. Let boil til chicken is done and fork tender. Approximately 30-45 minutes a little longer if you didn't thaw the chicken before hand. When done take chicken out of broth and set aside to cool.

Meanwhile put chicken broth in a larger pot bring to a boil. Add frozen vegetables, onion and celery. If using cut potatoes add to the broth with the vegetables for full cooking if using can potatoes add them to last 5 minutes of cooking. Cook until vegetables are tender. Drain.

While vegetables are cooking shred the chicken. In a large bowl add the shredded chicken, vegetable soup and cream cheese mix well. May add a little salt and pepper if desired.

Preheat oven to 400°F. Spray a little cooking spray in the size baking dish you choose. Roll out pie crust and put in dish stretching it to fit the whole bottom of the dish and about 1/4-inch up the sides. Add 2nd pie crust if needed. Once crust is in dish add vegetable mixture and top with other 2 pie crusts or use can biscuits. Place in oven and bake at 400°F for 45 minutes or until filling is bubbling and crust of choice is a little brown (if using biscuits make sure biscuits are cooked thoroughly).

Serve and enjoy!

Submitted by: Nancy Bostic