Chicken Pot Pie

1 Box Pet Pie Shells
2-3 boneless Chicken Breast
1 15 oz. can Chicken Broth
1 can Cream of Chicken Soup
1 Large can Veg All Mixed Vegetables
1 15 oz. can sliced potatoes
1/2 Onion - chopped
1 small pkg. shredded Cheddar Cheese
1 tsp. Salt
1/2 tsp. Pepper

Directions: Cook Chicken with a little water to keep moist in skillet that is sprayed with Pam till tender. Cut up in small pieces. Drain Veg All Vegetables and place in large bowl. Add diced chicken pieces, chicken broth, cream of chicken soup, can of drained sliced potatoes, chopped onion, pkg. of shredded cheddar cheese, salt and pepper. Mix well. Take thawed pie crust and put one on bottom of deep dish pie plate or you can place on floured waxed paper and roll it out a little thinner and put in 13 x 9 pan. Pour the Vegetable Mixture over first pie crust and then top with second pie crust. Cut a few silt's in the center for venting.
Bake in oven 350 degrees for 35-40 minutes. If crust is browning to quickly you can put tin foil over top once it is the color you like and continue cooking till it has been 35 or 40 minutes. When done take out of oven and set on top of stove to set before cutting into. About 5 minutes.