1 can cream of chicken soup
1 can chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 refrigerated pie crust (the kind you roll out, not the ready-made)
Boil chicken breasts until completely done and tender (about 20-30 minutes). (*I usually boil them in 2 cans of chicken broth, with about 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 bay leaf, and a pinch of sage, with enough water added to make sure the liquid covers the chicken; but you can boil them in water alone.)
Preheat oven to 350 degrees. Grease an 8X8 baking dish or other shallow oblong baking dish with cooking spray. Set aside.
Remove chicken breasts from liquid and put onto a plate. Using two forks, shred the chicken breasts. Spread the shredded chicken over the bottom of the greased baking dish.
In a medium mixing bowl, whisk together the cream of chicken soup, chicken broth, salt and pepper (empty the soup into the bowl first, then fill the soup can with chicken broth and pour in with the soup - the average can of chicken broth is a little bit too much liquid; the amount of soup and broth should be equal) until well blended. Pour the soup and broth mixture over the shredded chicken in the baking dish.
Unroll one refrigerated pie crust and place on top of the baking dish, making sure the entire baking dish is covered. Trim any excess pastry from the sides of the baking dish. Bake at 350 degrees for 30 minutes or until the crust is golden brown and the filling is hot and bubbly. (You may want to put your baking dish on a baking sheet to avoid a messy oven if the filling bubbles over.)
To Freeze: After trimming pie crust, wrap the baking dish in heavy duty aluminum foil and place inside a gallon-sized ziploc freezer bag. Freeze.
Frozen Preparation: Remove chicken pie from freezer and unwrap (no need to defrost). Place on baking sheet in a preheated 350 degrees oven. Bake, uncovered, for approximately 1 hour or until the crust is golden brown and the filling is hot and bubbly.