Quick and Easy Chicken Pot Pie
Yield: 4 servings 

Oven: 375° 

2 unbaked deep-dish pastry shells
1 can cream of chicken soup
4 cooked boneless chicken breasts
1 can chunky chicken soup
4 hard boiled eggs
 

Placed one thawed pastry shell in a large baking dish. Spread with cream of chicken soup right out of the can. Arrange chicken on top of the soup. Spread chunky soup over chicken. Layer sliced eggs on top. Cover with second pastry. Seal edges by crimping. With a fork make a steam hole in top of crust. Bake at 375° until crust is golden brown. 

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