2 15 oz. cans veg-all
2 10 3/4 oz. cans cream of chicken soup (reduced fat)
1 ready made double pie crust
1 whole chicken breast
pepper to taste
cook chicken in water, completely, until no longer pink. In seperate bowl mix veggies and soup together. Pepper to taste. Cut chicken up in small pieces and mix with veggie, soup mixture. In pie plate or casserole dish place uncooked pie crust. Pour mixture on top. Spread evenly. Place the second pie crust on top and crimp edges. Cut slits in the top and brush with egg wash.
Bake at 350 degrees until crust is golden.