What you'll need: (With a family of six I double my recipes, so you can always cut back)
4 frozen pie crusts
1 bag frozen mixed veggies
2 bags white boil in the bag rice
1.5lbs cubed boneless, skinless chicken breast (or chicken left overs cut up)
1 family sized can of Cream of chicken soup
*Optional Cheddar cheese*
Cook chicken in a Tsp of oil, in the skillet until it is cooked through. While you are cooking the chicken place two pie crusts in the oven for about 20 minutes (until it starts to bubble)
Boil your frozen veggies to soften up some, and prepare your rice.
Drain chicken, place back in the skillet with cream of chicken soup. Mix in veggies and rice until heated. Pour chicken mixture into pie shells, *add optional cheese* carefully remove remaining uncooked pie shells from metal tin, place over the mixture and half cooked pie shell, pinch edges to seal. Repeat this step with second pie if your making two.
Back until top crust is golden brown (about 35minutes at 375 degree) and enjoy.
It's rather simple and of course you have so many filling options. The pie picture was made without rice, per my sons request. I happen to think it's much better with. I'm always adding or taking away from this recipe. Use your imagination and enjoy!