2 packages deep-dish pie crust (for a total of 4 crusts)
3-4 chicken breasts, cooked and cubed
1 family size can of cream of chicken soup (or 2 regular cans)
16 oz. sour cream
2 cans diced potatoes, drained
2 cans peas, drained
2 cans corn, drained
Thaw pie crusts. Mix all ingredients together, then pour evenly into 2 crusts. Roll out remaining crusts into circles to form the top, then place on pies and pinch crusts together.
Bake at 350 for 45-60 minutes, or until golden brown.
Substitute any veggies that your family likes, it's so good! You can also freeze the extra pie - just thaw out before you bake it.
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