Chicken Pot Pie

Pam Larson

Ingredients:

2 cooked chicken breast halves (leftover)

1 C.  or more mashed potatoes  (leftover)

1/2 C. or more chicken gravy (leftover)

1 unbaked pastry shell in pie pan

1 can cream of chicken soup

1 cup frozen mixed vegetables

Directions:

Place vegetables into pie crust.  Dice chicken and place on top of vegetables.  Top with cream of chicken soup.  Spread gravy and mashed potatoes over top.  Bake at 350° for 35-40 minutes or until bubbly and lightly browned.