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I simply thawed two frozen pie crusts. I mixed the cream of chicken soup with one small can of chunked chicken breast, and one can of mixed veggies. I tossed this in one pie shell, kneading and stretching the reserved crust over the top of it all. Press your sides together. You can wet the dough to make it stick a little better. Bake at 350 for about 35-40 minutes.
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