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Chicken Pot Pie

1 (10.75-ounce) can condensed cream of chicken soup
4 skinless, boneless cooked chicken breast halves, diced
2 (15-ounce) cans mixed vegetables, drained
1 recipe 9-inch double crust pie


Preheat oven to 375˚F.

Put soup, vegetables and chicken in bowl and toss to combine. Pour mixture into pie shell. Cover with top crust. Crimp edges and make a few slits in top crust. Bake for 45 minutes, or until crust is golden brown.
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