• Cooking Time: 75-85
• 2 chicken breasts (skin and bones left on)
• 2 pie crusts
• 1 large baking potato
• 1 envelope chicken gravy mix
• 1 can cream of chicken soup
• frozen peas and carrots

1. Boil the chicken breasts until cooked through. Remove from water and let cool.
2. Reserve 1 cup of the water.
3. Shred chicken by hand, discarding the skin and bones.
4. Preheat oven to 400.
5. Pierce the potato with a fork a few times and microwave for 4 minutes.
6. After the potato has cooled off, remove the skin and chop into bite-sized pieces.
7. Heat chicken, potato, cream of chicken soup and a couple of handfuls of peas & carrots in a medium saucepan.
8. Salt and pepper to taste.
9. Make the gravy in a small saucepan, using the reserved cup of water from the chicken.
10. Add the gravy to the other ingredients.
11. Roll out one pie crust into a 10-inch glass pie pan.
12. Add the filling.
13. Roll out the top crust and cut three slits to allow the steam to vent.
14. Place on a cookie sheet and bake until the top crust is golden brown, about 50-60 minutes.
15. Let cool about 10 minutes before cutting and serving.

I got this recipe from my new mother-in-law. It's my husband's favorite!