Simple Chicken Pot Pie

INGREDIENTS:
4 skinless, boneless chicken breast
halves
1 (10.75 ounce) can condensed cream of
chicken soup
2 (15 ounce) cans mixed vegetables,
drained
1 recipe pastry for a 9 inch double crust
pie

DIRECTIONS:
Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. 
Pour mixture into pie shell, and cover with the second crust. 
Crimp the edges, and make slits in the top crust.
Bake at 375 F. for 45 minutes, or until crust is golden brown.