Busy Day Chicken Pot Pie

We love this dinner. Unfortunately I don't make it as much as I'd like since with the pie crusts it's a little higher in calories then I eat on an everyday basis. I usually just throw in whatever veggies I have on hand and the onion rings in this are scrumptious. Since I love pie crust, I do wish I could afford it more often.

2 (9 inch) deep dish pie shells

2-3 cooked chicken breast halves or canned chicken, diced

3-4 cups frozen or canned/drained vegetables (peas, carrots, corn, etc)

1 (2.8 ounce) can French fried onion rings

2 (11 ounce) cans cream of chicken soup

1/4 teaspoon salt

Preheat oven to 375 degrees. Prick bottom of pie shell all over with fork. Bake , uncovered, for 10 minutes. Combine chicken, vegetables, onion rings, soup and salt. Fill bottom of pie shell with mixture. Place second pie shell on top. Prick with fork. Bake for 40 minutes. Makes 6 servings.